Harvest Turkey Soup

• 1 turkey carcass (from a 12-lb. turkey)
• 5 qt. water
• 2 large carrots, shredded
• 1 c. chopped celery
• 1 large onion, chopped
• 4 chicken bouillon cubes
• 1 (28 oz.) can stewed tomatoes
• 3/4 c. fresh or frozen peas
• 3/4 c. long grain rice
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 Tbsp. salt (optional)
• 3/4 tsp. pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried thyme

1. Place the turkey carcass and water in a Dutch oven or 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).

turkey carcass, water, carrots, celery, onion, chicken bouillon cubes, tomatoes, long grain rice, spinach, salt, pepper, marjoram, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5331 (may not work)