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Categories:Viewed: 74 - Published at: 3 years ago
Ingredients
- 9 -10 lbs turkey bones, and trimmings
- 2 12 quarts water
- 1 tablespoon salt
- 18 teaspoon fresh ground pepper
- 1 cup converted rice (do not use regular rice)
- 3 large carrots, thinly sliced
- 1 (9 ounce) package frozen baby lima beans
- 18 teaspoon thyme leaves
- 1 small bay leaf
- 1 (16 ounce) can tomatoes, undrained,cut up
Method
- Break up turkey to fit in a 5 quart Dutch oven; add the water, salt and pepper and bring to a boil over high heat.
- Reduce heat, cover and simmer for 1 1/2 hours.
- Remove bones and meat from broth and cool until you can handle it, then remove the meat from the bones and cut it into bite-sized pieces.
- Without using oil, toast the rice over medium-high heat in a small skillet until golden, stirring frequently so rice does not burn.
- Skim the fat from the broth, then add the rice, carrots, beans, thyme and bay leaf to the broth and bring to a boil.
- Reduce the heat and simmer, coverered, for 10-15 minutes or until the rice, carrots, and beans are tender.
- Add the turkey and tomatoes to the soup and heat through.
- Remove the bay leaf and serve.
