Leftover Meatloaf Soup

Recipe by JesseandRayye
READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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)
  • 14
    cup pearl barley (more if you like it thick)
  • 14
    cup alphabet pasta (or any other small noodles)
  • 2
    cups baby spinach leaves (optional)
  • 1
    pinch salt and pepper, to taste

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.