Serves 6
105 min
3-in-1 Soup with Flanken and Potatoes
Recipe GLPR1cebbf5544e0f5
A hearty and nourishing three-component soup combining tender braised flanken ribs, chunks of potatoes, and a savory lima bean and barley mix. The beef simmers gently in broth until fall-apart tender, infusing the soup with rich flavor while the vegetables and legumes add substance and nutrition. Perfect as a warming main course served in deep bowls with fresh crusty bread on the side.
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Ingredients
3½ ribs (about 2 lbs.) Flanken ribs
2 large Large potatoes, peeled and cut into large chunks
1 6-ounce package Lima bean and barley soup mix
1 Bay leaf
5½ cups Water
Directions
Place the flanken ribs in a large pot or Dutch oven and add the water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook uncovered for 45 minutes, skimming off any foam or impurities that rise to the surface.
Add the peeled and chunked potatoes and the bay leaf to the pot. Continue simmering for 20 minutes until the potatoes begin to soften.
Stir in the lima bean and barley soup mix, following the package instructions for any specific seasonings included. Continue simmering for 25-30 minutes until the barley is tender and the legumes are cooked through.
Check that the flanken ribs are fall-apart tender and have reached an internal temperature of 160°F (measured with a meat thermometer in the thickest part). Remove and discard the bay leaf.
Taste the soup and adjust seasonings as desired. Ladle into deep bowls and serve hot.
