Roasted Beet, Crab and Vegetable Soup

We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 273 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• ½ cup chopped celery
• 2 teaspoons dried thyme
• 1 (8 ounce) can sliced mushrooms
• 2 tablespoons garlic, minced
• ½ pound imitation crab meat, flaked
• 2 (13.75 ounce) cans chicken broth
• 2 tablespoons fresh lemon juice, or to taste
• salt and freshly ground pepper, to taste
• 1 dash Louisiana-style hot sauce, or to taste
• 4 beets, scrubbed, stems trimmed to 1 inch
• ½ (9 ounce) package frozen baby lima beans
• ½ (14 ounce) package frozen mixed vegetables
• 2 (14.4 ounce) cans diced tomatoes
• ½ (15 ounce) can peas
• 2 teaspoons fresh lemon juice, or to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.

Step 3

Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.

Step 4

Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.