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
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Ingredients
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3 or 4
flanken ribs (about 2 lbs. total)
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2
large potatoes, peeled and cut into large chunks
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1
(6 ounce) package lima bean & barley soup mix
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1
bay leaf
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5-6 cups
water, room temperature or heated to boiling
Directions
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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.
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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.
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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.
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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.
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