SPICY WINTER VEGETABLE CHOWDER

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 ** —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008