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
- ½ cup diced onion
- 4 cups water or more to taste
- 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
- ¼ cup molasses
- 4 bay leaves
- 3 cubes beef bouillon
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- 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.
- 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.
- 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.