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.

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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

273 calories; protein 10.8g; carbohydrates 37.7g; fat 10.3g; cholesterol 10.9mg; sodium 1452.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
10/06/2008
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
03/09/2010
Beet flavor was too overpowering in the soup. Read More
(4)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/06/2008
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. Read More
(16)
Rating: 3 stars
03/09/2010
Beet flavor was too overpowering in the soup. Read More
(4)
Rating: 5 stars
08/31/2012
This recipe is awesome! Thanks for sharing! Read More
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Rating: 4 stars
02/10/2014
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 the perch we had in the freezer from our fishing trip. I cooked the filet pieces right in the soup. The perch cooked well and did not fall apart. This soup had great textures and was delightfully sweet and hearty. Great comfort food for a cold winter day. Read More