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My review
Roasted Beet, Crab and Vegetable Soup
Lyndal Khaw Nichols
"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."
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Ingredients
1 h 15 m servings 273 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 273 calories; 10.3 g fat; 37.7 g carbohydrates; 10.8 g protein; 11 mg cholesterol; 1453 mg sodium. Full nutrition
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Reviews
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Newest
10/6/2008
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 hom...
2/10/2014
This soup was surprisingly delicious. I, too, did not roast the beets. I used the beets we froze this summer from our garden. They cooked firm and tender. Also, i didn't have crab, so I used th...