Roasted Beet, Crab and Vegetable Soup

By Lyndal Khaw Nichols

3.83 / 5

20min

55min

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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