Spicy winter vegetable chowder

 
                       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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