As a Canadian, this past weekend I have celebrated Thanksgiving. Getting together with friends and family and enjoying a meal is one of the best parts of celebrating Thanksgiving. Another great part of the holiday is all of the leftovers that these celebrations create.
While eating the leftovers is great, it can get boring to be eating the same things meal after meal, no matter how delicious they are. I find that a fantastic way to deal with this is to combine these ingredients into a delicious soup or stew. Let's face it, the weather is starting to get colder and soup is the perfect meal to help stay warm.
The best part of creating a soup from the Thanksgiving leftovers is that any combination of ingredients can make a delicious soup. If you don't have all of the ingredients listed below don't be afraid to swap some out for your own leftovers.
Another fun thing that can be done with the leftovers is to add the leftover stuffing as a delicious garnish to the soup. But let's face it, there's rarely any stuffing leftover because it is hands down the best holiday food. At least in my family it's a favorite. If there's some left after your Thanksgiving meal, I suggest giving it a try as a topping to the soup. You won't regret it.
I used the can of tomatoes to give the soup a vegetable broth base but that can always be swapped out for chicken broth as that is very common with soup containing turkey. I find that the vegetable broth base gives it a different flavor. Also if friends are making their own leftover soup it can be nice to share, you can never have enough soup.
Other great garnishes for the soup can be crackers, bread, stuffing, baguettes. Feel free to garnish it any way that you please. It's also delicious to eat it just by itself.
Enjoy this delicious fall meal, what ever way you decide to eat it.
- 1 19oz can of tomatoes
- 5 cans of water (using the can from the tomatoes)
- 1 cup of turkey, chopped
- 1 cup of ham, chopped
- 1 cup of mushrooms, chopped
- 1 sweet potato, chopped
- 1 cup of onions, chopped
- 1 cup of carrots, chopped
- 1 cup of celery, chopped
- 1 tablespoon of onion powder
- 1 teaspoon of red chili flakes
- 1 tablespoon of parsley
- Empty can of tomatoes into the Instant Pot
- Using the empty can left from the tomatoes, fill with water and pour into the Instant Pot
- Repeat the previous step 4 times
- Pour cup of ham into the Instant Pot
- Pour cup of turkey into the Instant Pot
- Pour cup of mushrooms into the Instant Pot
- Pour cup of carrots into the Instant Pot
- Pour cup of celery into the Instant Pot
- Pour cup of onions into the Instant Pot
- Pour chopped sweet potato into the Instant Pot
- Pour the onion powder into the Instant Pot
- Pour the parsley into the Instant Pot
- Pour the red chili flakes into the Instant Pot
- Stir contents together
- Secure lid onto the Instant Pot
- Turn on Instant Pot to manual pressure for 15 minutes (ensure that the pressure knob is turned to the sealed position
- When the 15 minutes is done, quick release the pressure from the Instant Pot
- Open up the Instant Pot
- Stir the contents
- Let cool before eating, the soup will be extremely hot