How to Make Roasted Beet, Crab and Vegetable Soup - A Step-by-Step Guide

Roasted Beet, Crab and Vegetable Soup is a delicious and nutritious dish that is perfect for a cool, autumn evening. This soup is not only visually stunning with its vibrant crimson color, but it is also bursting with rich, earthy flavors that are sure to satisfy your palate. The combination of roasted beets, lump crab meat, and a variety of fresh vegetables creates a hearty and comforting soup that is as filling as it is flavorful.

The star ingredient of this soup is the roasted beet...

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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
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons garlic, minced
  • ½ cup chopped celery
  • 1 (8 ounce) can sliced mushrooms
  • 2 (13.75 ounce) cans chicken broth
  • 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
  • ½ pound imitation crab meat, flaked
  • 2 teaspoons dried thyme
  • 1 dash Louisiana-style hot sauce, or to taste
  • salt and freshly ground pepper, to taste
  • 2 teaspoons fresh lemon juice, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
  • 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.
  • 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.
  • Nutrition

    273 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 11mg
    • Sodium: 1453mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 9g
    • Total Sugars: 14g
    • Protein: 11g
    • Vitamin C: 31mg
    • Calcium: 108mg
    • Iron: 4mg
    • Potassium: 833mg