Spicy Winter Vegetable Chowder
Ingredients
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | medium |
onions
minced |
|
| 3 | cups |
turnip
cut into 1/4inch cubes |
* |
| 1 | cup |
mushrooms
coarsely chopped |
* |
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
mint leaves
dried |
* |
| ¼ | teaspoon |
chili powder
|
* |
| ¼ | teaspoon |
fennel seeds
|
* |
| 4 | cups |
turkey stock
divided |
* |
| ¾ | cup |
tomatoes, canned
whole |
|
| 10 | ounces |
lima beans
frozen, baby, thawed |
|
| 1 | x |
cilantro
or parsley, fresh, chopped, for garnish |
* |
Directions
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.
Nutrition Facts
Serving Size 132g (4.7 oz)
