Photo by mtcoward

Spicy Winter Vegetable Chowder

60 minutes Prep: 30 minutes Cook: 30 minutes

131 calories per serving view nutrition facts

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1 1/2	tablespoons	olive oil
1	clove	garlic	minced
1	medium	onion	minced
3	cups	turnip	cut into 1/4inch cubes
1	cup	mushrooms	coarsely chopped
1 1/2	teaspoons	cumin	ground
1	teaspoon	mint	dried
1/4	teaspoon	chili powder
1/4	teaspoon	fennel seeds
4	cups	turkey stock	divided
3/4	cup	tomatoes, canned	whole
10	ounces	lima beans	frozen, baby, thawed
1	x	cilantro leaves	or parsley, fresh, 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.

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Serving Size 132g

Amount per Serving

Calories 131 37% of calories from fat