How about Thanksgiving soup anytime?  That’s what the flavors of this super quick and easy soup will do for you – Thanksgiving dinner you eat with a spoon.

I love Thanksgiving and when I found a bag of cranberries in the freezer today I started craving all the Turkey Day fixins’.

But I didn’t have the time or ingredients.

So I created this Thanksgiving soup in my Instant Pot instead!

You’ll need:

• 1 carton chicken stock
• Sprig of fresh rosemary
• Small onion, diced
• 2 cloves garlic,  chopped
• Bag of cranberries (mine were originally bought fresh,  but have been in the freezer since November)
• Bag of frozen green beans
• 1 pound ground turkey made into bite size balls
• Salt and pepper

Method:

1. Put everything except the cranberries in the Instant Pot.
2. Set it to “soup.”
3. Do a quick release of pressure when finished.
4. Remove the lid.
5. Stir in the cranberries.
6. Put the lid back on and allow the hot liquid to cook the berries for 20 minutes.
7. Serve.

No fresh cranberries?  Follow the same method with a handful of dried.

Variations:

Use different veggies.  Throw in potato (white or sweet).  Add rice at the end.  Top with cornbread crumbles to mimic stuffing (or just ladle it over a stuffing!)

This Thanksgiving soup is versatile!  It’s also so comforting and tasty – savory,  tangy and sweet.  My daughter couldn’t get enough of the turkey meatballs.

No Instant Pot ?  I’m sure this Thanksgiving soup would also be yummy simmered on the stovetop.

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