Thick, hearty soup and a salad make a warm and welcoming vegetarian dinner. This soup freezes well. If you have time, make double and you will have another meal ready.
Jicama is a root vegetable with a thin brown skin and crunchy white flesh. It can be eaten raw or cooked. The nutty flavor and crisp texture are refreshing with the thick soup.
Helpful Hints:
_ If jicama is unavailable, any crunchy vegetable such as broccoli can be used.
_ Diced onion is used in both recipes. Dice it all at one time and divide accordingly.
_ Any type of oil and vinegar dressing can be used for the salad.
Countdown:
_ Preheat oven to 350 degrees to warm bread.
_ Make soup.
_ While soup cooks, make salad.
Shopping List:
To buy: 1 small parsnip, 1 can reduced-sodium red kidney beans, 1 can reduced-sodium chick peas, 1 small package frozen baby lima beans, 1 large can (32 ounces needed) reduced-sodium peeled tomatoes, 1 jalapeno pepper, 1 medium cucumber, \ pound jicama, 1 red onion, 1 container no-salt-added vegetable broth, 1 bottle ground cumin, 1 bottle chili powder, and 1 small whole wheat baguette.
Staples: reduced-fat oil and vinegar dressing, carrots, salt and black peppercorns.
