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roasted-beet-crab-and-vegetable-soup-recipe

Roasted Beet Crab and Vegetable Soup

A hearty and flavorful soup combining roasted beets, crab, and a medley of vegetables.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 large beets roasted and chopped
  • 1 cup crab meat cooked
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 4 cups vegetable broth
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Instructions 

  1. Preheat oven to 400°F (200°C). Roast beets for 30-40 minutes until tender. Let cool, then chop.
  2. In a large pot, heat olive oil over medium heat. Add garlic, onion, carrots, and celery. Cook until softened.
  3. Add roasted beets and vegetable broth. Bring to a boil, then simmer for 20 minutes.
  4. Blend the soup until smooth. Return to pot, add crab meat, salt, and pepper. Heat through.
  5. Serve hot. Enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Beet, Crab, Soup, Vegetable
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