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turkey or chicken carcass 2 qts. water (or a little more if needed) 1 medium onion, chopped 1 crumbled bay leaf 1 1/2 tsp. salt 9 black peppercorns 1/2 c. uncooked rice 1 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. dried thyme 1 8 oz. can jalapeno pinto beans (undrained) 1 15 oz. can garbanzo beans (undrained) 1 4 oz. can chopped green chile 1 tsp. dried parsley 1/2 of a dried red chile pod, seeds emptied out (optional) grated Monterrey Jack cheese Simmer poultry bones in water with next 4 ingredients for 1 hour. Remove meat from bones to a plate to cool. Strain stock, removing peppercorns and bay leaf pieces, and return stock to pot. Add the onion from the strainer. Bring stock to a boil and add rice, oregano, basil and thyme. Cover and simmer 20 minutes or until rice is tender. Add meat, along with undrained beans, chiles, and parsley. Bring to a boil, then simmer 10 minutes or more. Remove the red chile pod before serving. Put grated cheese in bottom of soup bowls before adding the soup, or top the soup with the cheese if you prefer. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |