Turkey Vegetable Soup

• 3 pounds turkey parts
• 1 large onion, thinly sliced and separated into rings
• 1 rib celery, cut into ¼ inch pieces
• 3 medium potatoes, cut into ½ inch pieces
• 2 - 10 ½ ounce cans chicken broth
• 1 - 14 ½ ounce can stewed tomatoes
• ½ teaspoon thyme
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 bay leaf
• 1 - 10 ounce package frozen mixed vegetables, rinsed with hot tap water

1. Place all ingredients, except mixed vegetables, in slow cooking pot. Cover and cook at setting #3 (low) for 8 to 9 hours or at setting #5 (high) for 5 to 6 hours until meat and vegetables are tender.
2. Remove turkey and bay leaf from cooking pot. Set turkey aside to cool slightly. Discard bay leaf.
3. Increase heat to setting #5 (high). Add mixed vegetables. Cover and continue cooking for 1 hour.
4. Meanwhile, remove turkey from bones and cut into bite-size pieces. Return meat to cooking pot while vegetables are cooking. Reduce heat to setting #2 (low) for serving.