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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
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:
1. Sauté onions and garlic in a small amount of oil.
2. Add carrots and potatoes, and cook for another minute.
3. Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
4. Add stock and bring to a boil.
5. Add frozen vegetables, barley and pasta, and meatloaf.
6. Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
7. Toss in a few handfuls of baby spinach leaves (optional).
8. Add salt and pepper to taste.
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