Slow Cooker Turkey and Vegetable Soup

Ingredients

• pound ground turkey
• 1/2 cup diced onion
• cup swater, or more to taste
• (14.5 ounce) can sdiced tomatoes with juice
• medium potatoes, peeled and cubed
• medium carrots, chopped
• medium red bell pepper, chopped
• stalk scelery, chopped
• cup dried lentils
• cup chopped broccoli
• cup frozen corn
• 1/4 cup molasses
• bay leaves
• cubesbeef bouillon
• teaspoon dried basil
• teaspoon salt
• teaspoon ground black pepper

Instructions

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.

Tips

You can use ground beef instead of turkey, if desired.