Spicy winter vegetable chowder

Yield: 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

Instructions:

. 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 **