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.



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.


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

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