3-In-1 Soup With Flanken And Potatoes.

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

1. 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.
2. 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.
3. 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.
4. 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.

flanken ribs, potatoes, barley soup mix, bay leaf, water

Taken from food52.com/recipes/25579-3-in-1-soup-with-flanken-and-potatoes (may not work)