Recipe #215.
                                            Three Vegetable Brown Rice and Turkey Soup

1 Pound Ground Turkey Breast.
1 Pound Bag Frozen Sliced Carrots.
1 Pound Bag Frozen Green Beans.
1 Pound Bag Frozen Corn.
1 Cup Instant Brown Rice.
1/2 Onion; chopped.
3 Cans or Boxes Low-Sodium Chicken or Turkey Broth.
2-3 Low-Sodium Chicken or Turkey Bouillon Cubes.
Water to finish filling the Crock-Pot.
Olive Oil for browning.

Brown the Ground Turkey and Onion lightly in a small amount of Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.