Recipe: Southwestern Three-Bean Soup with Cucumber-Jicama Salad

SOUTHWESTERN THREE-BEAN SOUP WITH CUCUMBER-JICAMA SALAD

FOR THE SALAD:
4 tablespoons low-fat or fat-free salad dressing
2 tablespoons chopped red onion
1 medium jalapeno pepper, seeded and chopped
1 medium cucumber, peeled, cut in half lengthwise, and thinly sliced
1/2 pound jicama, peeled and sliced into 1/2-inch pieces
Salt and pepper (to taste)
FOR THE SOUP:
4 1/2 cups water, divided use
1 medium red onion, peeled and sliced
2 medium carrots, peeled and sliced
1 medium parsnip, trimmed, peeled and sliced
1 (19 ounce) can red kidney beans, drained, rinsed and drained again
1 (10 ounce) can frozen baby lima beans
1 (19 ounce) can chickpeas, drained, rinsed and drained again
2 cans (28 ounces each) whole tomatoes
2 teaspoons ground cumin
4 teaspoons chili powder
2 tablespoons olive oil
1/4 cup chopped fresh cilantro

TO MAKE THE SALAD:
Pour dressing into salad bowl. Add chopped red onion, jalapeno, cucumber and jicama and toss. Add salt and pepper to taste. Set aside.

TO MAKE THE SOUP:
Place large saucepan on medium heat and add 1/2 cup water. Add sliced onion, carrots and parsnip and cook, stirring, 5 minutes.

Add kidney beans, limas, chickpeas, tomatoes and remaining 4 cups water, along with cumin and chili powder. Break up tomatoes with spoon or knife, and bring soup to simmer. Simmer 20 minutes. Just before serving, stir in olive oil and add salt and pepper to taste.

TO SERVE:
Garnish the soup with cilantro. Serve with warm bread or tortillas, and salad on side.

Makes 4 servings
Source: Vegetarian Dinner in Minutes by Linda Gassenheimer