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Name: Spicy Winter Vegetable Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Dried mint; 1 c Mushrooms; coarsely chopped; Cilantro or parsley; chopped; 4 c Turkey stock; divided; . for garnish; . cubes; 1 pk Frozen baby lima beans; 10oz; 1 cl Garlic; minced; 1/4 ts Fennel seeds; 1 1/2 tb olive oil; 1 1/2 ts Ground cumin; 1 md Onion; minced; 3 c Turnips; cut into 1/4-inch; 3/4 c Canned tomatoes; whole; 1/4 ts Chili powder; . thawed (see note)

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INGREDIENTS

1 ts Dried mint
1 c Mushrooms; coarsely chopped
Cilantro or parsley; chopped
4 c Turkey stock; divided
. for garnish
. cubes
1 pk Frozen baby lima beans; 10oz
1 cl Garlic; minced
1/4 ts Fennel seeds
1 1/2 tb olive oil
1 1/2 ts Ground cumin
1 md Onion; minced
3 c Turnips; cut into 1/4-inch
3/4 c Canned tomatoes; whole
1/4 ts Chili powder
. thawed (see note)

Servings

INSTRUCTIONS

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 **

NOTES

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Spicy Winter Vegetable Chowder

1 ts Dried mint
1 c Mushrooms; coarsely chopped
 Cilantro or parsley; chopped
4 c Turkey stock; divided
 .  for garnish
 .  cubes
1 pk Frozen baby lima beans; 10oz
1 cl Garlic; minced
1/4 ts Fennel seeds
1 1/2 tb olive oil
1 1/2 ts Ground cumin
1 md Onion; minced
3 c Turnips; cut into 1/4-inch
3/4 c Canned tomatoes; whole
1/4 ts Chili powder
 .  thawed   (see note)

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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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 Servings

Calories: 20
Calories from Fat: 15 (75%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 5.1mg		0 %
Potassium 40.8mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1g
Protein 0.4g		1 %
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Calories per serving: 20

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