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.

INGRIDIENT

1 pound ground turkey

½ 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

¼ cup molasses

4 leaf (blank)s bay leaves

3 cubes beef bouillon

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

DIRECTION

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.

NUTRITION FACT

Per Serving: 302 calories; protein 21g; carbohydrates 43.9g; fat 5g; cholesterol 41.9mg; sodium 842mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb