Roasted Beet, Crab and Vegetable Soup
Prep Time: 20 min
Cook Time: 55 min
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
- ✓ 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