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Harvest Turkey Soup

Total Time

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

Makes

22 servings (5-1/2 quarts)

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.

Nutrition Facts

1 cup: 0g saturated fat (0 sugars, 0 fiber). Diabetic Exchanges: 4 very lean meat, 1 starch, 1 vegetable, 1 fat.

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