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Truth be told, we don’t watch much sports here. My husband was never one of those guys that knew when the “big game” was on or could carry a conversation about football to save his life. I grew up with 3 sisters and a brother that ran track, but beyond catching a little bit of the Brown’s game on Sundays with my dad, we just didn’t watch much football. Sad but true.

But alas- here we are. The big game is on today! It’s Super Bowl Sunday! In a house where food trumps sports, I’ll have a souper bowl Sunday instead. This seems appropriate as it’s about 20 degrees in the Queen city today. Soup just feels right.

As you may have read my other posts, you know I despise food waste. I try to limit how much I cook, but we inevitably end up with leftovers. Recently, a friend passed on a 20 lb turkey she had frozen for Thanksgiving and didn’t use. Twenty pounds of turkey is A LOT for a family of four. We cooked it, ate what we could and froze the rest.

I made some potatoes along with it, but my girls must not have been in a potato mood. You never know with teenagers. I opted for boiled, seasoned potatoes over mashed and they weren’t buying them. More leftovers to use!

If you’ve got an Instant pot, this soup is a snap. You can use leftover chicken if you don’t have turkey on hand. Any vegetables will do, but I almost always start with mirepoix- onions, celery and carrots. Recipe below:

1 Tbsp. olive or canola oil

1/2 white or yellow onion, diced

2 large carrots, peeled and cut into coins

2 celery stalks, chopped

1 tsp. dried Italian seasoning

1 cup leftover turkey or chicken, cut into 1″ chunks

2 medium potatoes, peeled and cubed

1 cup frozen mixed vegetables

6 cups chicken or vegetable stock

Salt/pepper to taste

Directions.

  1. Set your Instant pot setting to sautee and cook the onions, carrots and celery for 5 minutes stirring frequently. Add the Italian seasoning to coat the vegetables.
  2. Change the setting to soup and add the turkey, potatoes, mixed vegetables, and chicken stock.
  3. Close the lid, set the pot to airtight and let the soup cook. Release the steam when done and serve.
  4. Salt and pepper to taste.
  5. Soup should be eaten within 3 days or frozen.

Makes 6 servings. 

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