Cheryl's Turkey and Tomato Soup

• 1 medium onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 medium leek
• 1 garlic clove
• 1 tablespoon olive oil
• 4 cups no-salt-added chicken stock
• 2 bay leaves
• 1 cup cooked turkey
• 2 ounces white mushrooms
• 1 cup green beans, chopped
• 3 tablespoons no-added-salt tomato paste
• 14 cup brown rice
• 12 teaspoon thyme
• 12 teaspoon sage
• salt and pepper

1. Heat the olive oil in a saucepan then add the diced vegetables with the exception of the mushroom and the green beans.
2. Cook vegetables including garlic over medium heat, until the onion is transparent.
3. Add mushrooms and cook until the mushrooms sweat.
4. Add stock and the bay leaves, and the brown rice and simmer for approx 25 minutes.
5. Add chopped green beans and simmer for another 15 minutes.
6. Add the tomato paste and the thyme and sage and the cooked turkey meat.
7. Simmer for another 5 minutes.
8. Check the seasoning.

onion, carrot, celery, leek, garlic, olive oil, nosalt, bay leaves, turkey, white mushrooms, green beans, tomato paste, brown rice, thyme, sage, salt

Taken from www.food.com/recipe/cheryls-turkey-and-tomato-soup-268449 (may not work)