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Roasted Beet, Crab and Vegetable Soup
Roasted Beet, Crab and Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious roasted beet and vegetable soup with a kick of hot sauce and imitation crab.
Ingredients:
  • 4 beets, scrubbed, stems trimmed to 1 inch
  • 2 tablespoons olive oil
  • salt and freshly ground pepper, to taste
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 onion, chopped
  • 2 tablespoons garlic, minced
  • 0.5 cup chopped celery
  • 1 (8 ounce) can sliced mushrooms
  • 2 (13.75 ounce) cans chicken broth
  • 0.5 (9 ounce) package frozen baby lima beans
  • 0.5 (14 ounce) package frozen mixed vegetables
  • 2 (14.4 ounce) cans diced tomatoes
  • 0.5 (15 ounce) can peas
  • 0.5 pound imitation crab meat, flaked
  • 2 teaspoons dried thyme
  • 1 dash Louisiana-style hot sauce, or to taste
  • 2 teaspoons fresh lemon juice, or to taste
Instructions:
  • Preheat oven to a toasty 400 degrees F (200 degrees C).
  • Transfer the beets into a 9x13 inch baking dish. Generously drizzle with 2 tablespoons of olive oil and lemon juice. Season to taste with salt and pepper.
  • Roast beets in a hot oven, turning occasionally, until easily pierced with a fork, for about 45 minutes. Let cool, peel, and chop into 1/2 inch pieces.
  • - In a large pot over medium heat, sauté onion, garlic, celery, and mushrooms in 2 tablespoons of olive oil until onion is transparent, about 5 minutes. - Pour in chicken broth and simmer for 5 minutes. - Add lima beans and mixed vegetables, bring to a boil, then reduce heat to medium-low. - Stir in tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper to taste. - Simmer for an additional 10 minutes, then turn off the heat. - Just before serving, stir in 2 teaspoons of lemon juice.

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