READY IN 1¼ hrs

Roasted Beet, Crab and Vegetable Soup

Read Reviews (3)

"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." — LYNDALKHAW

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Oct 06, 2008

This recipe is pretty good. I wouldn't have thought to put imitation crab and red beets into vegetable soup, and for that idea I am thankful. I used different veggies based on what I had at home (fresh onion, carrot, celery, red pepper, potato, canned lima beans and tomato, and frozen peas). The only thing I would do differently would be to not roast the beets. I don't think it's necessary because the beets will soften if you simmer the soup long enough, and they were much sloppier to peel after roasting than if I had done it while they were raw.

—gina51283

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Mar 09, 2010

Beet flavor was too overpowering in the soup.

—DUNTEACHN

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4 Ratings

Aug 31, 2012

This recipe is awesome! Thanks for sharing!

—christine

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Nutrition

Calories
273 kcal
14%

Carbohydrates
37.7 g
12%

Cholesterol
11 mg
4%

Fat
10.3 g
16%

Fiber
8.7 g
35%

Protein
10.8 g
22%

Sodium
1582 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Beet, Crab and Vegetable Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 273
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 1.5g 7 %
Cholesterol 11mg 4 %
Sodium 1582mg 63 %
** Potassium 833mg 23 %
Total Carbohydrates 37.7g 12 %
Dietary Fiber 8.7g 35 %
Protein 10.8g 22 %
** Sugars 13.7g
Vitamin A 42 %
Vitamin C 51 %
Calcium 14 %
Iron 40 %
** Thiamin 25 %
** Niacin 36 %
** Vitamin B6 27 %
** Magnesium 28 %
** Folate 64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.