Serves: 6
Total Calories: 101

1 cup carrot diced
1/2 cup onion 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 teaspoons chicken bouillon
2 teaspoons steak sauce bottled
1 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
2/3 cup white rice, uncooked instant

Preparation Time: 20 minutes
Slow Cooker Cooking Time: 3 to 4 hours on high or 6 to 8 hours on low
Last-Minute Cooking Time: 25 minutes on high
1. In a slow cooker, layer in order, carrots, onion, celery, green beans, cabbage and mushrooms.

2. Remove skin and excess fat from turkey. Place thighs in slow cooker.

3. Add water, bouillon granules, steak sauce, thyme, salt and pepper.

4. 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.

5. Remove turkey from mixture to cool. Quickly stir rice into soup. Cover and cook on high for 15 minutes or until rice is done.

6. 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.

Serve with hot garlic bread.

Nutritional Facts:

Serves: 6
Total Calories: 101
Calories from Fat: 3

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