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SPICY WINTER VEGETABLE CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Olive oil
1 cl Garlic -- minced
1 md Onion -- minced
3 c Turnips -- cut into 1/4-inch
. cubes
1 c Mushrooms -- coarsely chopped
1 1/2 ts Ground cumin
1 t Dried mint
1/4 ts Chili powder
1/4 ts Fennel seeds
4 c Turkey stock -- divided
3/4 c Canned tomatoes -- whole
1 pk Frozen baby lima beans -- 10oz
. thawed (see note)
Cilantro or parsley -- chopped
. for garnish
NOTE: If your taste buds prefer, you may use canned
navy or kidney beans; rinse them well and add them
during the last 5 minutes of cooking.)
Heat the oil in a large, heavy saucepan over low heat.
Add the minced garlic and onion. Cook for 8 to 10
minutes, or until golden. Stir in the peeled turnip
cubes, mushrooms, cumin, mint, chili powder and fennel
seeds. Cook for about 1 minute. Stir in the turkey
stock and the canned tomatoes. Bring to a boil.
Cover and simmer 12 to 15 minutes, or until the
vegetables are tender.
Stir in the renaining turkey stock and the package of
baby lima beans (see note above). Cook uncovered 10
to 15 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. Spoon the
chowder into the serving bowls and garnish with
chopped cilantro or parsley, if desired.
* Approximate nutritional analysis: 208 calories per
1-cup serving, 12g protein, 26g carbohydrates, 7g fat
(29% of calories), 8g fiber, 279mg sodium, 56% of the
Daily Value for vitamin C, 25% for copper, 15% for
iron.
** American Health -- November 1995 **
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