Name: Roasted Beet, Crab and Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Beets, scrubbed, stems trimmed to 1 inch - 4; Olive oil - 2 tablespoons; Salt and freshly ground pepper, to taste - 2 tablespoons; Fresh lemon juice, or to taste - 2 tablespoons; Olive oil - 2 tablespoons; Onion, chopped - 1; Garlic, minced - 2 tablespoons; Chopped celery - ½ cup; Sliced mushrooms - 1 (8 ounce) can; Chicken broth - 2 (13.75 ounce) cans; Frozen baby lima beans - ½ (9 ounce) package; Frozen mixed vegetables - ½ (14 ounce) package; Diced tomatoes - 2 (14.4 ounce) cans; Peas - ½ (15 ounce) can; Imitation crab meat, flaked - ½ pound; Dried thyme - 2 teaspoons; Louisiana-style hot sauce, or to taste - 1 dash; Salt and freshly ground pepper, to taste - 1 dash; Fresh lemon juice, or to taste - 2 teaspoons

Ingredients for - Roasted Beet, Crab and Vegetable Soup

1. Beets, scrubbed, stems trimmed to 1 inch 4

2. Olive oil 2 tablespoons

3. Salt and freshly ground pepper, to taste 2 tablespoons

4. Fresh lemon juice, or to taste 2 tablespoons

5. Olive oil 2 tablespoons

6. Onion, chopped 1

7. Garlic, minced 2 tablespoons

8. Chopped celery ½ cup

9. Sliced mushrooms 1 (8 ounce) can

10. Chicken broth 2 (13.75 ounce) cans

11. Frozen baby lima beans ½ (9 ounce) package

12. Frozen mixed vegetables ½ (14 ounce) package

13. Diced tomatoes 2 (14.4 ounce) cans

14. Peas ½ (15 ounce) can

15. Imitation crab meat, flaked ½ pound

16. Dried thyme 2 teaspoons

17. Louisiana-style hot sauce, or to taste 1 dash

18. Salt and freshly ground pepper, to taste 1 dash

19. Fresh lemon juice, or to taste 2 teaspoons

How to cook deliciously - Roasted Beet, Crab and Vegetable Soup

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.