Slow Cooker Turkey and Vegetable Soup
Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pound ground turkey
- ½cup diced onion
- 4cups water, or more to taste
- 2(14.5 ounce) cans diced tomatoes with juice
- 2medium potatoes, peeled and cubed
- 2medium carrots, chopped
- 1medium red bell pepper, chopped
- 2stalks celery, chopped
- 1cup dried lentils
- 1cup chopped broccoli
- 1cup frozen corn
- ¼cup molasses
- 4leaf (blank)s bay leaves
- 3cubes beef bouillon
- 1teaspoon dried basil
- 1teaspoon salt
- 1teaspoon ground black pepper
Instructions
Step 1
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.Step 2
Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.Step 3
Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.