Harvest Turkey Soup Recipe

I have never tred tis soup but it lookes great.  I included the note tht was with it when I recieved it becaus I love a recipe with a history.

Harvest Turkey Soup Recipe

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

This recipe is: Contest Winning Healthy

22 Servings
Prep: 35 min.
Cook: 2-1/2 hours + cooling

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

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.

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).

Harvest Turkey Soup published in Taste of Home October/November 1996, p27