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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 22 |
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The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut Ingredients:
1 leftover turkey carcass (from a 12-pound turkey) |
5 quarts water |
2 large carrots, shredded |
1 cup chopped celery |
1 large onion, chopped |
4 chicken bouillon cubes |
1 can (28 ounces) stewed tomatoes |
3/4 cup fresh or frozen peas |
3/4 cup uncooked long grain rice |
1 package (10 ounces) frozen chopped spinach |
1 tablespoon salt, optional |
3/4 teaspoon pepper |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
Directions:
1. Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
2. Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5-1/2 quarts).
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