Author Notes: A comforting hearty winter meal! When I was growing up, my mother would drop short ribs (or some other meat) into a large soup pot, followed by bean and barley soup mix and water almost to the top. The mixture was simmered over a low flame for hours on end. My sister and I called it 3-in-1 soup, because it a soup, a hearty dinner AND veggies, all in one pot. My updated version is made in a slow cooker. You can serve right away, but for best results, chill overnight for a thicker soup. —ohyoucook
3 or 4
flanken ribs (about 2 lbs. total)
large potatoes, peeled and cut into large chunks
(6 ounce) package lima bean & barley soup mix
cups water, room temperature or heated to boiling
- Arrange flanken in a single layer on the bottom of a 6- or 7-quart slow cooker. If flanken ribs are large, cut each in half. Place the potato chunks on top.
- Rinse and drain the contents of the large soup packet from the soup mix, reserving small spice packet for later. Add to the cooker. Drop in bay leaf.
- Pour only 5 or 6 cups of water into cooker, depending upon the size of your slow cooker. Make sure the cooker is filled about three-quarters of the way up, the maximum safe level.
- Cover and cook on low for 5-6 hours. About 15 minutes before you finish cooking, uncover and add the contents of the reserved spice packet. Recover and continue to cook for 15 more minutes.
- This recipe was entered in the contest for Your Best Family Recipe