Susan's Turkey Soup

• 1 x turkey carcass
• 1 large onions diced medium
• 3 each celery stalks chopped medium
• 3 each carrots medium dice
• 1 cup yellow split peas
• 1 cup split green peas
• 1 x water enough to cover the ingredients by an inch or two
• 1 can chickpeas (garbanzo beans) chick peas
• 1 x pasta handful of small pasta

1. Cut the carcass in half and put it into a large stockpot.
2. Add onion, celery, carrots, yellow and green split peas and enough wate er to cover the ingredients by an inch or two.
3. Let this mixture come to a boil.
4. Lower the flame to a good simmer and cook for about 3/4 of an hour.
5. Add 1 can chick peas, a handful of small pasta (tubetti or tubbettini are my favorites) and when the pasta is al dente, the soup is finished.
6. Taste and adjust seasoning with salt and pepper and eat!
7. After the soup is chilled remove the carcass and pick off any pieces of turkey that remain.
8. You may want to add more water, as this does produce quite a thick soup.
9. Add as much as you need.
10. The vegetables and peas will have flavored the broth enough to withstand the addition of more water.

turkey carcass, onions, celery stalks, carrots, peas, green peas, water, chickpeas, pasta handful

Taken from recipeland.com/recipe/v/susans-turkey-soup-4626 (may not work)