Roasted Beet and Crab Vegetable Soup

Recipe Collection: Dinner

Roasted Beet and Crab Vegetable Soup is a perfect blend of earthy roasted beets and tender crab meat, enriched with a variety of garden vegetables. This pescatarian-friendly dish is not only nutritious but also bursting with flavor, making it ideal for cozy dinners. With its vibrant color and hearty texture, this soup is versatile enough to be served as a starter or a main course. Pair it with toasted French bread for a complete meal.

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Overview

This hearty and flavorful soup combines the earthiness of roasted beets with the delicate taste of crab, complemented by a medley of garden vegetables. Perfect for a cozy dinner, this soup is both satisfying and nutritious.

Diet Type

Pescatarian

Allergies

Shellfish

Cuisine

American

Serving Size: 6

Cooking Time: 75 minutes

Ingredients

• 4 Whole beets, peeled
• 4 Tablespoons (tbsp) olive oil, divided
• 1 Pinch salt, to taste
• 1 Pinch pepper, ground
• 2 Tablespoons (tbsp) fresh lemon juice, divided
• 1 Whole onion, minced
• 2 Tablespoons (tbsp) garlic, minced
• 0.5 Cup celery, sliced
• 1 8 Ounces (oz) can mushrooms, sliced
• 2 13.75 Ounces (oz) cans chicken broth
• 0.5 9 Ounces (oz) package lima beans, frozen
• 0.5 14 Ounces (oz) package mixed vegetables, frozen
• 2 14.4 Ounces (oz) cans tomatoes, diced
• 0.5 15 Ounces (oz) can peas
• 0.5 Pound (lb) imitation crab meat, flaked
• 2 Teaspoons (tsp) thyme, dried
• 1 Pinch Louisiana-style hot sauce, to taste

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste.
3. Roast the beets in the preheated oven, turning occasionally, until fork-tender, about 45 minutes. Remove from the oven, let cool, peel, and cut into 1/2 inch pieces.
4. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes.
5. Pour in the chicken broth and heat for 5 minutes. Add the lima beans and mixed vegetables; bring the soup to a boil over high heat.
6. Reduce the heat to medium-low, and stir in the tomatoes, peas, roasted beets, and crab meat. Season with thyme, hot sauce, salt, and pepper to taste. Simmer for 10 more minutes, then turn off the heat.
7. Just before serving, stir in the remaining 1 tablespoon of lemon juice. Serve hot with toasted French bread if desired.

Enjoy your homemade Roasted Beet and Crab Vegetable Soup!