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


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. ** If using cooked turkey, add after soup is cooked, when rice is added.

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. ** If using cooked turkey, add after soup is cooked, when rice is added. Quickly stir rice into soup. Cover and cook on high for 15 minutes or until rice is done.

6. ** Skip this step if using cooked turkey. 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.