Vegetable Soup with Turkey and Brown Rice

Stock- (You can substitute chicken or turkey broth from the store if you like)
1 smoked turkey leg
1 # chicken bones (I usually debone a whole chicken and reserve the meat for other recipes)
2 medium onions, peeled, rough chop
2 stalks celery, rough chop
1 medium carrot, rough chop
1 clove garlic, smashed
handful fresh parsley, rough chop
1 bay leaf
10 peppercorns
3 Qts. water

Soup-
2 Tbsp. olive oil
1/2 large onion, peeled and medium dice (bite sized)
1 stalk celery, medium dice
1 small carrot, peeled and medium dice
1/2 C. green beans, cut into 1/2" pieces
1/2 C. broccoli, cut into bite sized pieces
1 small can of diced tomatoes
1/2 C. brown rice
1 Tbsp. fresh thyme, chopped fine
kosher salt and fresh cracked pepper, to taste

To make the stock; place a heavy bottomed soup pot over high heat.  Add all of the stock ingredients and bring just to the boil.  Reduce heat so stock gently bubbles and then skim all the scum off the top.  After 1 hour remove turkey leg and carefully remove all of the meat, reserve and cool.  Discard the skin and bone.  Once the turkey meat is cool enough to handle, dice into bite sized pieces.  Reserve for later use in the soup.  Continue to cook the stock for a minimum of another 2 1/2 hours.  You could cook for 5 or 6 hours to really have a deeply flavored stock if you'd like.  Strain the stock into another pot and discard all the solids.  You should have roughly 2 quarts of liquid.  Once the stock has settled in the new container, 10-15 minutes, skim as much of the fat off the top as possible.  Reserve hot. 

You can make the stock up to 3 days ahead of time.  To cool; once stock is strained, place the pot into a cold water bath in the sink and chill to atleast room temperature.  Loosely cover with plastice wrap and keep in the refrigerator until ready to make the soup. 

To make the soup; in a separate pot, heat oil over medium high heat.  Add onions, carrots, and celery.  Cook until vegetables start to turn translucent.   Add tomatoes and rice, stir.  Add hot stock to vegetables and rice mixture bring to a boil.  Reduce heat and let soup cook until the rice is tender, about 40-45 minutes.  Add the beans, broccoli, and thyme.  Add the reserved diced turkey meat.   Cook until the beans and broccoli are just tender but still "al dente".  Correct the seasoning with salt and pepper.  Serve with a warm french baguette and enjoy!