Wow!-5th time we made this. Great every time. We use the carcass from the rosemary roasted turkey recipe also from allrecipes. We use up to 2 gallons of bottled water in a 16qt pot because our carcass comes from a 25lb+ turkey cut in small pieces (use the neck-toss the giblets). We treat this as a double recipe. We always seem to have extra carrots and celery that we end up tossing so we have found that by tripling the ingredients except the parsley in the beginning really deepens the flavor. It gets strained in the beginning so the veggies are only used for the broth (save some carrots for the final Soup). Be VERY choosy when deciding what meat to use for the soup, the last thing you want is skin/gristle/fat/bone in your final soup. We cut it into 2" pieces when possible then shred it. Don't be shy when skimming the fat. We remove about 1/2" from the top when skimming the gelatinous gold broth. We found that using a large table spoon instead of a slotted worked best, easier to handle and picked out large chunks instead of breaking it up. For us the right amount of seasoning is about 1/4c of kosher salt (or 1/8c table salt) and 1/4c black pepper. We like it spicy so unless you want it with some zip you may want to cut back on the pepper. After adding the beans/peas we just turn off the heat. There is enough residual heat to warm them through, otherwise they get mushy. After all is said and done we end up with about 9-10qts of soup. Serve it on some whole grain pasta-Yummy!
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Wow!-5th time we made this. Great every time. We use the carcass from the rosemary roasted...