Spicy Winter Vegetable Chowder recipe
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Timings & Yeildings
Prepration : 30
Cooking : 30
Total : 60
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1 1/2 tablespoons olive oil
1 clove garlic minced
1 medium onion minced
3 cups turnips 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 1 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 1 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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