Ingredients
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1/2 basic meatloaf, chopped (left over)
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1 (26 ounce) can diced tomatoes
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2 quarts beef broth
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1 onion, diced
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2 garlic cloves, minced
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1/4 cup pearl barley (more if you like it thick)
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1/4 cup alphabet pasta (or any other small noodles)
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2 cups baby spinach leaves
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1 pinch salt and pepper, to taste
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1 potato, diced
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1 large carrot, diced
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2 -3 cups frozen vegetables (peas, corn and green beans)
Instructions
- 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.