Last winter, as the temperatures dropped, the Morning Light email began running the Wednesday Super Soup Spectacular, a weekly dive into the Jewish Light archives where more than 100 soup recipes live quietly, yearning to be rediscovered. This winter we’re turning to you at home, asking you to share your favorite soup recipes, old and new, with other Jewish Light readers.

If you have a recipe you would like to share email me at [email protected]

Today’s recipe comes from Amy Lutz.

“I’ve made this for a few years, and have tweaked it along the way. It has become a “new family recipe,” as my parents have now started to make it at their house,” said Amy.

Amy Lutz’ Instant Pot Beef Carnitas Soup

For the Carnitas:

1 1/2 lbs chuck roast cut into 2 inch cubes

½ medium onion, diced

3 cloves garlic, peeled and smashed

3/8 cup fresh squeezed orange juice

Juice of 1 medium sized lime (more or less, per your taste)

½ tbsp. cumin

½ tbsp. chili powder

1 tsp oregano

1 tsp salt

½ tsp chipotle powder

1 tbsp. cooking oil (vegetable or canola oil, ghee)

1. Cut the chuck roast into cubes and set aside. Prepare onion & garlic as noted.
2. Combine orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder and mix well.
3. Press the sauté button on the Instant Pot and add cooking oil. Once hot, add roast and brown on all sides.
4. Pour the juice/seasoning mix over the roast and add onion and garlic.
5. Secure the lid on the Instant Pot, press the Manual button, and set for 30 minutes at high pressure. Once the time is up, let the pressure release naturally for 20 minutes.
6. Manually release the pressure, remove the carnitas, and shred with forks.
7. Leave approximately 1 cup (more or less to taste) of the liquid in the Instant Pot, discarding the rest. This is the base that you will use to make the soup.

For the Soup

6 cups chicken stock

1 pound Yukon gold potatoes, diced

Carnitas (from the accompanying recipe)

2 cups salsa verde

2 teaspoons ground cumin

1. Add chicken stock, potatoes, carnitas, salsa verde, and cumin in the Instant Pot with remaining Carnitas broth. Stir to combine.
2. Close Instant Pot lid firmly, press Manual, and then set to High Pressure for 8 minutes.
3. Once the soup is cooked, quick release the Instant Pot.
4. Serve! Add additional lime wedges, and salt and pepper as necessary.