Roasted Beet, Crab and Vegetable Soup
Cook time:
about 1 hour
Prep time:
20 minutes
Cuisine:
Unknown
Author:
Lyndal Khaw Nichols
Rating:
3.8 / 5.0
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