Who said vegetable soup can’t be fun?! I love to use my leftover meatloaf for sandwiches mostly, but sometimes I use it to make a great vegetable soup. With some fresh veggies and a little potato I just love it. This time I added a little flair with a Mexican spin. Fiesta seasoning at the end really gives this soup a kick of fiesta fun!
Mexican Vegetable & Meatloaf Soup
2 cups cut up leftover meatloaf (or ground beef if you want)
4 medium potatoes peeled and diced small
1 onion diced
2 cups zucchini quartered and sliced
1 15 oz can diced tomatoes, rinsed and drained
6 cups chicken or beef stock
1 tsp celery salt
1 Tbs Fiesta Mexican Seasoning (salt, pepper, Mexican oregano, cumin and red pepper flakes)
In a sauce pot, add potatoes and 2 cups of stock. Boil until potatoes are tender to the fork, about 6 to 8 minutes. Add the onions and cook an additional 3 minutes. Next add the rest of the stock, the meat, zucchini and tomatoes. Cook for 10 minutes on simmer. Last add the seasoning and serve it up! Delicious!!!