Turkey Vegetable Soup with Brown Rice

from cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross http://kitchenscoop.com/

1 C. Brown Rice
2 tsp veg. oil
1 Lg Onion (about 1 C chopped)
2 cloves garlic minces or 2 tsp
3 C Shredded green cabbage or 1 bag 8 oz coleslaw mix
2 cans chicken broth
1 can (14 oz) diced tomatoes
1 bay leaf
1/4 tsp dried thyme or dried basil
1/8 tsp black pepper
1 T soy sauce
1 T worcestershire sauce
3 C frozen mixed vegetables
2 C cooked turkey chunks (or chicken)

1. Bring 2 1/4 C lightly salted water to a boil in a covered 2 Qt saucepan. Add the rice, stir and reduce heat to low. Cover pan and simmer until all of the water is absorbed, about 30 min.

2. While the rice is cooking, heat the oil in a 4 1/2 Qt or larger dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring occasionally, until the onion starts to soften, about 2 min.

3. Add the garlic to the pot, along with the cabbage, broth, tomatoes with their juice, bay leaf, thyme, black pepper, soy sauce, and worcestershire sauce. Bring the soup to a boil. Reduce the heat to medium-low to maintain a slow boil. if the frozen vegetables have ice crystals, pour them into a colander and rinse with warm tap water. Add the vegetables and turkey chunks to the pot and simmer until ready to serve.

4. When the rice is done, place about 1/2 C. in each soup bowl, spoon the soup over the rice and serve.