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As the leaves turn vibrant shades of red and gold and the air becomes crisp, the appeal of warm, comforting dishes grows stronger. Autumn is the perfect season for soups, which provide not only nourishment but also a sense of coziness that can transform any chilly day into a delightful experience. Among the myriad of soup recipes that grace our tables during this time, the Crockpot Autumn Harvest Turkey Soup stands out as a healthy and hearty option that celebrates the flavors of the season.

Crockpot Autumn Harvest Turkey Soup

Create a cozy atmosphere this fall with Crockpot Autumn Harvest Turkey Soup, a perfect blend of tender turkey, seasonal vegetables, and aromatic herbs. This hearty soup is ideal for using up leftover turkey and is packed with nutrients from fresh, vibrant veggies like butternut squash and kale. Enjoy the rich flavors as they meld together slowly in your crockpot, turning chilly days into warm, comforting experiences that nourish both body and soul.
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Ingredients
  

1 lb cooked turkey (shredded or diced)

4 cups low-sodium chicken or turkey broth

2 medium carrots (diced)

2 stalks celery (diced)

1 medium onion (chopped)

2 cloves garlic (minced)

1 cup butternut squash (peeled and diced)

1 cup sweet potatoes (peeled and cubed)

1 can (14.5 oz) diced tomatoes (with juice)

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 tsp salt (or to taste)

½ tsp black pepper (or to taste)

1 cup fresh green beans (trimmed and cut into bite-sized pieces)

1 cup kale or spinach (chopped)

1 tbsp olive oil

1 lemon (juiced, for garnish)

Fresh parsley (chopped, for garnish)

Instructions
 

Prepare Your Crockpot: If desired, line your crockpot insert with a slow cooker liner to make cleanup easier. Set your crockpot to the low setting if cooking for a longer duration.

    Sauté Vegetables (Optional): In a medium skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and release their flavors. This step enhances the depth of flavor in your soup but can be skipped if you are short on time.

      Combine Ingredients: Carefully transfer the sautéed vegetables (if using this method) to the crockpot. Add in the shredded turkey, diced butternut squash, cubed sweet potatoes, diced tomatoes (with their juice), trimmed green beans, and chopped kale or spinach.

        Add Broth and Seasonings: Pour the low-sodium chicken or turkey broth over the mixture. Then, sprinkle in the dried thyme, rosemary, bay leaf, salt, and black pepper. Stir everything gently to combine all ingredients for even flavor distribution.

          Cook: Secure the lid on the crockpot. Set to low and cook for 6-8 hours, or on high for 3-4 hours, until the vegetables and turkey are tender and the flavors blend beautifully.

            Final Touches: About 15 minutes before serving, squeeze fresh lemon juice into the soup to brighten the flavors. Taste the soup and adjust seasoning with additional salt and pepper if necessary.

              Serve: Remove the bay leaf before ladling the soup into bowls. Garnish each serving with freshly chopped parsley. Serve hot with crusty bread or crackers for a satisfying meal. Enjoy the warm, comforting flavors of autumn!

                Prep Time: 15 min | Total Time: 6-8 hours | Servings: 6-8