Old-Fashioned Turkey Soup

1 cup carrots diced
1/2 cup onions chopped
1 cup celery sliced
1 cup green beans cut, fresh if available
1 cup cabbage shredded
1 cup mushrooms sliced
2 turkey thighs (about 2 1/4 lb. total)
5 cups water warm
3 tsp chicken bouillon
2 tsp steak sauce bottled
1 tsp thyme dried, crushed
1/2 tsp salt
1/8 tsp black pepper
2/3 cups white rice uncooked instant

In a slow cooker, layer in order, carrots, onion, celery, green beans,
cabbage and mushrooms.

Remove skin and excess fat from turkey. Place thighs in slow cooker. Add
water, bouillon granules, steak sauce, thyme, salt and pepper.

Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until
turkey, carrots and green beans are tender when pierced with a fork.

Remove turkey from mixture to cool. Quickly stir rice into soup. Cover and
cook on high for 15
minutes or until rice is done. Meanwhile, when turkey is cool enough to
handle, remove turkey from bone and cut into bite-size pieces. Discard
bones. Return turkey to soup.

Cover and cook on high 10 minutes longer or until heated through. Taste for
seasoning and add additional salt if needed.

Makes 6 servings.