Leftover Meatloaf Soup

• 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

1. Saute 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.

meatloaf, tomatoes, beef broth, onion, garlic, carrot, potato, frozen vegetables, pearl barley, alphabet pasta, baby spinach, salt

Taken from www.food.com/recipe/leftover-meatloaf-soup-208549 (may not work)