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Beet, Crab, and Vegetable Soup

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
75 min
SERVINGS
6 servings
Lunch Dinner U.S.
Beet, Crab, and Vegetable Soup
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
  • 1/2 cup chopped celery
  • 1 (8 ounce) can sliced mushrooms
  • 2 (13.75 ounce) cans chicken broth
  • 1/2 (9 ounce) package frozen baby lima beans
  • 1/2 (14 ounce) package frozen mixed vegetables
  • 2 (14.4 ounce) cans diced tomatoes
  • 1/2 (15 ounce) can peas
  • 1/2 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
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Arrange the beets in a rectangular baking dish measuring 9x13 inches. Drizzle with two tablespoons of olive oil and the juice of one lemon. Add a pinch of salt and pepper according to your preference.
3
Place the preheated oven dish in the oven, turning the beets occasionally, until they are tender enough to pierce with a fork, approximately 45 minutes. Remove from the oven, let it cool down, peel the beets, and cut them into half-inch pieces.
4
Heat two tablespoons of olive oil in a large cooking vessel over medium heat. Introduce the onion, garlic, celery, and mushrooms into the pot; cook and stir until the onion becomes translucent, roughly five minutes. Pour in the chicken broth, and let it heat for another five minutes. Add the lima beans and mixed vegetables; bring the soup to a rolling boil over high heat. Reduce the heat to a low setting, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper to your liking.
5
Simmer the soup for an additional 10 minutes more, then switch off the heat. Just before serving, stir in two teaspoons of lemon juice.