Crock Pot Hamburger Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(907g)
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  Yellow Onion
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  Celery(1200g)
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  Tomato Paste(45g)
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  Garlic(180g)
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  1 teaspoon kosher salt (plus additional to taste)
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  1/2 teaspoon ground black pepper (plus additional to taste)
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  Oregano, Dried(5g)
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  Cayenne Pepper, Ground(1g)
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  Rotel, Diced Tomatoes & Green Chilies, Original
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  Carrots
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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Bell Pepper
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  Bell Pepper
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Low Sodium Beef Broth(960g)
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  Peas, Sweet, Frozen(360g)
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  Cheddar Cheese(240g)
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  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering but not smoking (about 1–2 minutes). Add the ground turkey, onion, and celery, breaking the meat into small pieces as it cooks. Cook for 7 minutes until the turkey is no longer pink and internal temperature reaches 165°F.
2. 2Stir in the tomato paste, garlic, oregano, and cayenne pepper. Cook for 30 seconds over medium-high heat until fragrant.
3. 3Add the Rotel tomatoes, carrots, sweet potato, both bell peppers, and Worcestershire sauce to the pot. Pour in the beef broth and stir to combine.
4. 4Bring the soup to a gentle boil over medium-high heat, then reduce heat to low. Simmer uncovered for 45–55 minutes until the carrots and sweet potato are fork-tender and the flavors have melded.
5. 5Stir in the frozen peas and cook for 3–5 minutes over medium heat until heated through.
6. 6Taste and adjust seasoning. If the soup is thicker than desired, add additional beef broth until you reach your preferred consistency.
7. 7Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve reheated soup topped with shredded sharp cheddar and chopped green onions.