Recipe by Jesse&Rayye
Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I’m really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.
Top Review by Chef shapeweaver �
I must say that I'm very pleased to be the first one to rate this recipe.Since there was only two of us,this is the way I made it.I started by saute'ing the onions in a little bit of canola oil,added a few diced baby carrots( since that is what I had on hand). Then I added the diced potato.Then I just used 1 quart of broth,one 14.5 ounce can of italian style diced tomatoes,about 1 cup of frozen corn,about the same amount of frozen peas.Since there was just SO and myself ,only 1/8 cup of barley was used,for the pasta I used about 1/4 to 1/3 cup of Campanelle Pasta.I didn't use any garlic I just used about 1 1/2 teaspoons of garlic powder.For the meatloaf I used leftovers from Recipe#213228.This was a very warm and filling meal on a cool fall night.This soup just tasted so good.Thank you forposting,this will be made again."Keep Smiling:)"
- 1⁄2 basic meatloaf, chopped (left over)
- 1 (26 ounce) can diced tomatoes
- 2 quarts beef broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 1 potato, diced
- 2 -3 cups frozen vegetables (peas, corn and green beans)
- 1⁄4 cup pearl barley (more if you like it thick)
- 1⁄4 cup alphabet pasta (or any other small noodles)
- 2 cups baby spinach leaves (optional)
- 1 pinch salt and pepper, to taste
Directions See How It's Made
- Sauté onions and garlic in a small amount of oil.
- Add carrots and potatoes, and cook for another minute.
- Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
- Add stock and bring to a boil.
- Add frozen vegetables, barley and pasta, and meatloaf.
- Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
- Toss in a few handfuls of baby spinach leaves (optional).
- Add salt and pepper to taste.