Turkey Vegetable Soup

• 1 leftover turkey carcass with any remaining stuffing and gravy
• 2 onions with peel, quartered
• 1/2 cup celery leaves
• 2 carrots, unpeeled and sliced
• 1 tsp dried thyme
• 2 tsps dried marjoram
• 6 whole peppercorns
• 2 whole cloves
• 1 bay leaf
• 1 tsp salt
• 8 - 10 cups cold water or enough to barely cover turkey bones
• 1/2 cup finely chopped peeled carrots
• 1 cup diced peeled potatoes
• 1/2 cup whole kernel corn
• 1/2 cup diced green beans
• 1/2 cup diced zucchini
• salt, pepper and thyme to taste

1. On cutting board with a cleaver cut carcass into 8-10 pieces. Place carcass and any remaining sutffing and gravy in soup pot. Add onions, celery leaves, carrots, thyme, marjoram, peppercorns, cloves, bay leaf, salt and enough water to barely cover the bones. Bring to a boil, lower heat and SIMMER COVERED FOR 2 HOURS.
2. Strain the soup into a container or clean soup pot. Pull meat off bones; discard bones and add meat to soup. CHILL UNTIL FAT RISES TO THE TOP (May be refrigeraged for 5 days).
3. Skim layer of fat off soup. Add 1/2 cup finely chopped peeled carrots, 1 cup diced peeled potatoes, 1/2 cup whole kernel corn, 1/2 cup diced green beans and 1/2 cup diced zucchini. Simmer covered over moderate heat until all vegetables are tender, about 15 minutes. Season to taste with salt, pepper and thyme.
4. May be refrigerated overnight.
5. May be frozen.

gravy, onions, celery, carrots, thyme, marjoram, peppercorns, cloves, bay leaf, salt, cold water, peeled carrots, potatoes, whole kernel corn, green beans, zucchini, salt

Taken from www.epicurious.com/recipes/member/views/turkey-vegetable-soup-1248576 (may not work)