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.

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