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Turkey Soup

1 (8 oz.) frozen cut beans
2 c. thin sliced zucchini
2 c. cooked, chopped turkey
1 (8 oz.) can tomatoes
1/2 finely chopped onion
1 tbsp. instant chicken bouillon
3/4 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. dried savory
Carrots (optional)

Place green beans in strainer; run them through hot water if frozen. Put in crockpot with zucchini, turkey, tomato sauce, onion, bouillon, Worcestershire sauce, savory, pepper, salt, 4 cups of water. Cover, cook on high heat for 2-3 hours. This is a wonderful way to use leftover Thanksgiving turkey.

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