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Title: Harvest Turkey Soup
Categories: Soup Diabetic
Yield: 22 Servings
| Turkey carcass; from 12 lb turkey | ||
| 5 | qt | Water |
| 2 | lg | Carrots; shredded |
| 1 | c | Celery; chopped |
| 1 | lg | Onion; chopped |
| 4 | x | Bouillon cubes, chicken |
| 28 | oz | Tomatoes, stewed; (1 can) |
| 3/4 | c | Peas, fresh/frozen |
| 3/4 | c | Rice, long grain |
| 10 | oz | Spinach, frozen, chopped |
| 1 | tb | Salt |
| 3/4 | ts | Pepper |
| 1/2 | ts | Marjoram, dried |
| 1/2 | ts | Thyme, dried |
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.
Diabetic Exchanges: One 1 cup serving (prepared with low-sodium bouillon and without salt) equals 4 very lean meat, 1 fat, 1 starch, 1 vegetable
289 calories
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