Roasted Beet, Crab and Vegetable Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Beet, Crab and Vegetable Soup Recipe). 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.

Brief

Prep 20 mins

Cook: 55 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Roasted Beet, Crab and Vegetable Soup Recipe

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

Soup, Stew and Chili

Directions

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.

Nutritional Information

Roasted Beet, Crab and Vegetable Soup Recipe

Servings Per Recipe:6

Calories: 272.7

% Daily Value *

Protein: 10.8g 22%

Carbohydrates: 37.7g 12%

Dietary Fiber: 8.7g 35%

Sugars: 13.7g

Fat: 10.3g 16%

Saturated Fat: 1.5g 7%

Cholesterol: 10.9mg 4%

Vitamin A Iu: 2106.7IU 42%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.4mg 27%

Vitamin C: 30.6mg 51%

Folate: 115.1mcg 29%

Calcium: 108.4mg 11%

Iron: 4mg 22%

Magnesium: 79.5mg 28%

Potassium: 833mg 23%

Sodium: 1452.8mg 58%

Thiamin: 0.2mg 25%

Calories From Fat: 93.1

*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.