Spicy Winter Vegetable Chowder
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Spicy Winter Vegetable Chowder
  Spicy    Vegetables    Chowder  
Last updated 6/12/2012 1:01:53 AM. Recipe ID 25263. Report a problem with this recipe.
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      Title: Spicy winter vegetable chowder
 Categories: Magazine, Vegetables, Soups/stews
      Yield: 4 Servings
  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 ts 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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Recipe ID 25263 (Apr 03, 2005)

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