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.

Ingredients

• 1 pound ground turkey
• 0.5 cup diced onion
• 4 cups water, or more to taste
• 2 (14.5 ounce) cans diced tomatoes with juice
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, chopped
• 1 medium red bell pepper, chopped
• 2 stalks celery, chopped
• 1 cup dried lentils
• 1 cup chopped broccoli
• 1 cup frozen corn
• 0.25 cup molasses
• 4 leaf (blank)s bay leaves
• 3 cubes beef bouillon
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Steps

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.
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.
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.