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

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).