Roasted Beet, Crab and Vegetable Soup

Roasted Beet, Crab and Vegetable Soup

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  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.

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Reviews (4)

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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.



Beet flavor was too overpowering in the soup.



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.

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Amount Per Serving (6 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet



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Roasted Cauliflower Soup


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Hearty Vegetable and Macaroni Soup