Harvest Turkey Soup

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   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).

* Per serving · 4 servings · Values may vary.

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