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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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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