Turkey Stock

• I put as much of the carcass as I could fit in my pot.
• I added:
• 1 onion
• 2 carrots
• 1 clove garlic
• 1 celery rib
• drippings from the turkey
  
• thyme, bay leaves
• enough water to cover everything
  
• Brought to a slow boil and skimmed foam off of top.
• Simmered for 2-3 hours
• Strained the liquid from the contents of the pot.
• Stock can be stored in the fridge for up to 1 week, or frozen to use up to 3 months.

Turkey Soup

• 2-3 Quarts broth (1 quart=4 cups)
  
• 3 cups cooked turkey
• 1 chopped onion
• 1 chopped carrot
• 1 cup frozen peas
• 1 cup fresh spinach
• 1 cup brown rice
• 1 TBL chicken bouillon
• salt
• pepper

Combine all ingredients together in pot and boil until rice and vegetables are tender, about 30-40 minutes.

African Peanut Soup

African Peanut Soup (Vegan, Gluten-Free, Soy-Free)
This is a very creative soup that received many 5 star reviews on the allrecipes.com board.

Serves 10

Ingredients:

* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped (I used 1 green, 1 red, and 1 yellow)
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock (I used chicken broth)
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

Directions:

Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. (For my giant pot I had to simmer on medium)
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

**When I made this the first time, it took more like 45 minutes to cook the rice. Next time, I'll cook the rice separately and then add it to taste. Jord said this would be great just drizzled over the rice instead.