Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1.5 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, sliced into rounds
  • 1 cup frozen peas
  • 2 stalks celery, sliced
  • 4 cups low-sodium turkey or beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add ground turkey, breaking it apart with a spoon. Cook until the meat is no longer pink and has developed a deep, browned crust.
  3. Stir in the diced onion and celery; sauté for 5 minutes until softened.
  4. Add minced garlic and tomato paste, stirring constantly for 2 minutes until the paste turns a dark brick red.
  5. Transfer the turkey mixture into a slow cooker or Dutch oven.
  6. Add the cubed potatoes, sliced carrots, dried thyme, salt, pepper, and the bay leaf.
  7. Pour in the broth and Worcestershire sauce, stirring gently to combine.
  8. Cook on Low for 6–8 hours or High for 3–4 hours in a slow cooker, or simmer on a stovetop for 1.5 to 2 hours.
  9. Stir in the frozen peas during the last 15 minutes of cooking.
  10. Taste the broth and adjust salt if necessary.
  11. Remove the bay leaf before serving.