Name: Roasted Beet, Crab and Vegetable Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Cuisine: US
Ingredients: 4 beets, scrubbed, stems trimmed to 1 inch; 2 tablespoons olive oil (for roasting); Salt and freshly ground pepper, to taste; 2 tablespoons fresh lemon juice (for roasting); 2 tablespoons olive oil (for sautéing); 1 onion, chopped; 2 tablespoons garlic, minced; 1/2 cup chopped celery; 1 (8 ounce) can sliced mushrooms, drained; 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, undrained; 1/2 (15 ounce) can peas, drained; 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 (for seasoning); 2 teaspoons fresh lemon juice (for finishing)

Embark on a culinary adventure with this vibrant and comforting soup, where the earthy sweetness of roasted beets meets the delicate flavors of crab, all harmonized by a medley of garden vegetables. A delightful twist on classic vegetable soup!

Follow The Directions

01

Step

0 mins

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

0 mins

Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with salt and pepper to taste. (2 minutes)

03

Step

45 mins

Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool slightly, peel, and cut into 1/2 inch pieces. (60 minutes)

04

Step

25 mins

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and celery; cook and stir until the onion becomes transparent, about 5 minutes. Add the mushrooms and heat 2 minutes. (7 minutes)

05

Step

Pour in the chicken broth and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. (10 minutes)

06

Step

Reduce heat to medium-low, and stir in the tomatoes (with their juices), peas, roasted beets, and flaked crab meat. Season with thyme, hot sauce, salt, and pepper to taste. (3 minutes)

07

Step

Simmer gently for 10 minutes more, allowing the flavors to meld. Turn off the heat. (10 minutes)

08

Step

Just before serving, stir in 2 teaspoons fresh lemon juice to brighten the flavors. (1 minute)

For a richer flavor, use homemade chicken stock.
Adjust the amount of hot sauce to your preference for spiciness.
Fresh crab meat can be substituted for imitation crab, but it will change the overall flavor profile.
To make this vegetarian, substitute the crab with cannellini beans, and use vegetable stock instead of chicken stock.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 6 Ratings)

Total Reviews: (5)

Breanna Conn
Jun 26, 2025
I added a pinch of red pepper flakes for a little extra heat, and it was perfect.
Dora Bergnaum
Jun 24, 2025
This soup is amazing! The roasted beets add such a unique flavor.
Lacey Ryan
Jun 5, 2025
I made this soup last night, and it was a huge hit with my family. Even my kids loved it!
Gerson West
May 14, 2025
This is my new go-to soup recipe. It's so easy to make and so delicious.
Jaden Hartmann
May 9, 2025
I used vegetable broth to make it vegetarian, and it was still fantastic.

Roasted Beet, Crab and Vegetable Soup

Ingridients

Nutrition

Follow The Directions

01

02

03

04

05

06

07

08

Alfredo Mccullough

Written by

YOU MAY ALSO LIKE

"Plastered" Pork Tacos with Apple-Jalapeño Salsa

RECIPE REVIEWS

Breanna Conn

Dora Bergnaum

Lacey Ryan

Gerson West

Jaden Hartmann

LEAVE A REVIEW

LATEST RECIPES

Butternut Squash Soup with Cream Cheese

Broccoli Cheese Soup

Absolutely Ultimate Potato Soup

Italian Sausage Soup with Tortellini

Butternut Squash Soup

SUBSCRIBE & FOLLOW

CATEGORIES

POPULAR SEARCHS