Roasted Beet, Crab and Vegetable Soup

Ingredients (17)

• ✓ 4 beets, scrubbed, stems trimmed to 1 inch
• + 2 tablespoons olive oil add to pantry
• + salt and freshly ground pepper, to taste add to pantry
• + salt and freshly ground pepper, to taste add to pantry
• + 2 tablespoons fresh lemon juice, or to taste add to pantry
• + 1 onion, chopped add to pantry
• + 2 tablespoons garlic, minced add to pantry
• + ½ cup chopped celery add to pantry
• + 1 (8 ounce) can sliced mushrooms add to pantry
• + 2 (13.75 ounce) cans chicken broth add to pantry
• + ½ (9 ounce) package frozen baby lima beans add to pantry
• + ½ (14 ounce) package frozen mixed vegetables add to pantry
• + 2 (14.4 ounce) cans diced tomatoes add to pantry
• + ½ (15 ounce) can peas add to pantry
• + ½ pound imitation crab meat, flaked add to pantry
• + 2 teaspoons dried thyme add to pantry
• + 1 dash Louisiana-style hot sauce, or to taste add to pantry