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!!!
Enjoy!
Heidi
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Sure was…. Thanks!!!
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Yum! Sounds delicious 😀
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I just made a huge meatloaf and froze it in portions for fast meals. I never thought to add it to soup! Totally makes sense. Thanks for the idea!
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You’re welcome… Isn’t sharing great!!!
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Wonderful idea for meatloaf!
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No leftovers left behind…
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Great idea for leftover meatloaf!
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I’ve been known to put leftover mashed potatoes in it instead of cutting up fresh ones too!!
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Meatloaf in a soup sounds like such a lovely idea!
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Sometimes I just make too much…
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This soup looks very heart warming, Heidi. 🙂
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It is so yummy, and a great way to use up leftovers. I’ve been known to put leftover mashed potatoes in it instead of cutting up fresh ones too!!
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