Roasted Beet, Crab and Vegetable Soup Recipe

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Roasted Beet, Crab and Vegetable Soup
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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. 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. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 161.31 Kcal (675 kJ)
Calories from fat 88.08 Kcal
% Daily Value*
Total Fat 9.79g 15%
Cholesterol 20.79mg 7%
Sodium 193.88mg 8%
Potassium 313.68mg 7%
Total Carbs 11.12g 4%
Sugars 5.49g 22%
Dietary Fiber 2.85g 11%
Protein 8.22g 16%
Vitamin C 12.5mg 21%
Iron 14mg 78%
Calcium 47.6mg 5%
Amount Per 100 g
Calories 95.33 Kcal (399 kJ)
Calories from fat 52.05 Kcal
% Daily Value*
Total Fat 5.78g 15%
Cholesterol 12.28mg 7%
Sodium 114.58mg 8%
Potassium 185.38mg 7%
Total Carbs 6.57g 4%
Sugars 3.24g 22%
Dietary Fiber 1.68g 11%
Protein 4.86g 16%
Vitamin C 7.4mg 21%
Iron 8.3mg 78%
Calcium 28.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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