Recipes

‘Janey’ soup

150 min • 6 to 8 servings •

Sheila

150 min • 6 to 8 servings•

Sheila

Hearty chicken stew with carrots, beans, and barley served in a white bowl on a wooden table.

This is something made by my mother-in-law and by no one else that I know of except those to whom she taught the recipe (me and my sister-in-law). It’s ambrosia and nectar combined, and a bit more time-consuming in preparation than ordinary chicken soup.

Ready

1 chicken (whole or in pieces)

butter beans

dried haricot beans

barley

Hoobergritz

1 onion

1 stick of celery

5 carrots

salt and pepper

Set

Large saucepan or pressure cooker

Go!

Boil chicken pieces as if you were making clear chicken soup.

When you have skimmed whatever rubbish there is off the top of the liquid, add butter beans, dried haricot beans, barley and — wait for it — Hoobergritz.

Amounts of these pulses dictate how thick the soup is. I use a tablespoonful of butter beans, the same for the haricot beans, one and a half tablespoons of barley and about one tablespoon of the coarse oats. You can adjust the quantities to suit your taste.

Put into the pan one onion, a diced stick of celery and four or five grated carrots. Add salt and pepper to taste and simmer for as long as it takes.

In a pressure cooker, about 40 minutes (low pressure), in a normal pan, a couple of hours.

With the chicken pieces, you have a complete nutritious dinner.

chicken soup

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