Leftover Meatloaf Soup
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.
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INGREDIENTS
Nutrition- 1⁄2basic meatloaf, chopped (left over)
- 1(26 ounce) can diced tomatoes
- 2quarts beef broth
- 1
- 2
- 1
- 1
- 2 -3cups frozen vegetables (peas, corn and green beans)
- 1⁄4
- 1⁄4
- 2cups baby spinach leaves (optional)
- 1pinch salt and pepper, to taste
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DIRECTIONS
- 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.
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