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
water, room temperature or heated to boiling
In This Recipe
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.