Spicy Vegetable Chowder

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Spicy Vegetable Chowder

 

1 1/2 tablespoons olive oil

1 garlic clove, minced

1 medium onion, minced

3 cups turnip in 1/4 " cubes

1 cup coarsely-chopped mushrooms

1 1/2 teaspoons ground cumin

1 teaspoon dried mint

1/4 teaspoon chili powder

1/4 teaspoon fennel seeds

4 cups broth, divided

3/4 cup canned tomatoes, whole

1 10 oz. package frozen baby lima beans, thawed

chopped cilantro or parsley for garnish

 

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 broth and

the canned tomatoes. Bring to a boil. Cover and simmer

12 to 15 minutes, or until the vegetables are tender.

Stir in the remaining broth and the package of baby

lima beans (see comments below). 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.

Yields 4 servings.

 

 

 

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