Crock Pot Hamburger Soup

• •
  2 tbsp Olive oil

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

• •
  2 lbs Ground Turkey, 99% Lean
• •
  1 Yellow Onion(110g)
• •
  3 Celery(120g)
• •
  3 tbsp Tomato Paste
• •
  3 Garlic(9g)
• •
  1 tsp 1 teaspoon kosher salt (plus additional to taste)
• •
  0.5 tsp 1/2 teaspoon ground black pepper (plus additional to taste)
• •
  1 tsp Oregano, Dried
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  10 oz Rotel, Diced Tomatoes & Green Chilies, Original
• •
  4 Carrots(244g)
• •
  1 Sweet Potato, Baked, Flesh Only(114g)

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

• •
  1 Bell Pepper(119g)
• •
  1 tbsp Worcestershire Sauce

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

• •
  3 cup Low Sodium Beef Broth
• •
  1.5 cup Peas, Sweet, Frozen
• •
  1 cup Cheddar Cheese
• •
  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering, 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, kosher salt, black pepper, 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 with additional salt and pepper as needed. 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.