Leftover Meatloaf Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.