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–+ servings

Meatloaf and Barley Vegetable Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 2 cups cubed leftover Cracker Barrel meatloaf
  • 1/2 cup pearl barley
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 clove garlic, minced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chopped green beans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

fremgangsmåte
 

  • Heat a large pot over medium heat and add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and cook for 1 minute more.
  • Add the pearl barley, beef broth, diced tomatoes, thyme, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes until the barley is tender.
  • Stir in the cubed leftover meatloaf and the green beans. Simmer uncovered for 10 minutes until the meatloaf is heated through and the green beans are crisp-tender.
  • Taste and adjust salt or pepper if needed before serving.

merknader

Simmer the barley fully before adding the meatloaf so the cubes stay in nice chunks instead of breaking apart. If the soup thickens too much the next day, stir in a splash of broth when reheating. Green beans can be swapped for frozen peas added in the last five minutes if that is what you have on hand.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon