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. 1In a large pot or Dutch oven over medium-high heat, heat the oil. Once hot but not smoking, add the turkey, onion, and celery. Cook, breaking the meat into small pieces, until it is no longer pink and fully cooked through, about 7 minutes. Stir in the tomato paste, garlic, salt, pepper, oregano, and cayenne and cook for 30 seconds.
2. 2Transfer the meat to a 6-quart or larger slow cooker. Add the tomatoes, carrots, sweet potato, red bell pepper, green bell pepper, and Worcestershire. Pour in 3 cups of the beef broth. Stir to combine. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until the sweet potato and carrots are tender.
3. 3Stir in the peas. If the soup is thicker than you would like, add additional broth until you reach your desired consistency. Re-cover the slow cooker and let cook 5 additional minutes to warm through and allow the flavors to marry. Serve hot with cheese and chopped green onions, if using.