| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
American |
Magazine, Vegetables, Soups/stews |
4 |
Servings |
INGREDIENTS
| 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 |
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 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”