Crockpot Turkey Vegetable Rice Soup

Notes: A Debra Steppel original recipe that we would make for dinner on the Friday after Thanksgiving so it would be ready after the Reston Chorale tree-lighting concert at Reston Town Center. Serve with fresh bread and green salad.

Ingredients

4+ cups broth (turkey or chicken), or dissolve 4 chicken boullion cubes in 4 cups water

2-4 slices well-cooked bacon (crumbled) OR 1/4 cup bacon bits

2 cans (14.5 oz each) diced tomatoes, including all liquid

8 oz. mushrooms, presliced or washed & sliced

12-16 oz. frozen mixed vegetables (peas, carrots, greenbeans, corn kernels, etc.)

1/2 c. diced carrots

1/2 c. chopped celery

1/2 c. chopped onion

1/2 c. uncooked rice

2 c. diced cooked turkey chunks (bite-sized)

turkey carcass

1 Bay leaf

1 tsp. salt, or more to taste

garlic powder to taste

Directions

In a large crockpot, combine all ingredients. Add more broth if needed to cover turkey carcass. Cook on low 7-8 hours. Salt/pepper to taste before serving.