Best Roasted Beet And Vegetable Soup Recipes

ROASTED BEET, CRAB AND VEGETABLE SOUP

Roasted Beet, Crab and Vegetable Soup image

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.

Provided by Lyndal Khaw Nichols

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 19

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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
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.
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.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g

ROASTED BEET AND VEGETABLE SOUP

ROASTED BEET AND VEGETABLE SOUP image

Categories Soup/Stew Carrot

Yield 7 cups

Number Of Ingredients 10

Ingredients

6 beets
4 small to medium carrots
1 onion
3 mini sweet peppers
8 -10 cherry tomatoes
3 tablespoons balsamic vinegar
garlic to taste
chinese five spice
ginger
7 cups veggie or chicken broth

Steps:

roast beets in oven till tender and skins peel off easy cut other veggies to a uniform size and roast in foil with balsamic, garlic and chinese five spice and ginger till just about tender. Bring broth just to a simmer and add all veggies and beets to broth. simmer till veggies are very tender and then bled in small batches till desired consistency