Healthy Hardy Winter Soup

[meeleend]

Ingredients:

* 3 tbs. olive oil
* 3 tbs. butter
* 1/2 tsp. pepper
* 1/2 tsp. salt
* 1 small onion diced
* 3 garlic cloves minced
* 1 16 oz. pkg. frozen peas and carrots
* 1 pkg. turkey sausage links, thinly sliced
* 4 15-oz. cans navy beans
* 3 14-oz. cans chicken broth
* 1 large zucchini diced
* 6 chicken tenderloins
* 1 tsp cornstarch
* 1 tbsp. dried Italian seasoning

Method

In 8 Quart Pot, Heat olive oil and butter; brown sausage over medium heat. Add onion and garlic to sausage and cook until onion is translucent. Dice chicken and add; saute until outside is browned. Add chicken broth, scraping bottom of pot and stirring. Add bag of frozen peas and carrots. Blend 1 can of beans including juice until smooth and pour into pot. Rinse the 3 cans of beans in a colander and add to pot. Add diced zuccinni. Add pepper, salt, and Italian seasoning. Mix cornstarch and a small amount of water; add to pot. Bring to boil, then turn down to a simmer and cover for 20 minutes. Garnish bowls with small amount of grated parmesian-reggiano cheese and small sprig of Italian parsley, if desired.

[Klara]

Meeleend,

What is your experience with macrobiotics??????


Klara

[meeleend]

Originally Posted by Klara

Meeleend,

What is your experience with macrobiotics??????


Klara

Oh.......its really amazing,I am so happy to here and share more & more things.I like this forum.Here I found new recipes,new food and many more things.........
So ite good for me.

[Klara]

let me clarify a bit - I agree this forum is wonderful, but what I was asking is, have you learned with a counselor or taken cooking classes or been to a macrobiotic meal cooked by someone long time macro?? Have you had a consultation, or gone to any of the macro seminars, camps, cruises?

I'm timid about wanting to reply to your shared recipe as I so don't want to discourage your enthusiasm - but the recipe has soooooooo many things that beg to know where your mb knowledge is coming from.

by a very very wide stretch I guess for someone who's been eating alot of meat and cheese this might be a transitional food, but even then, there's just so much that could be improved in the recipe - I wouldn't have 3 different kinds of meat sources and cheese and butter - for myself personally I wouldn't have any of them, but again, maybe if someone is transitioning, I don't know. I wouldn't bother with canned products, but plan ahead and put up dried beans the night before to soak and use them.

I'm really happy you're happy with what you have found on this forum, but I HIGHLY encourage you to see if there are any macro teachers you can go to to learn all about it. There's just soooooooo much, trying to cover it in a short post doesn't do it justice.

Klara

Originally Posted by Klara

let me clarify a bit - I agree this forum is wonderful, but what I was asking is, have you learned with a counselor or taken cooking classes or been to a macrobiotic meal cooked by someone long time macro?? Have you had a consultation, or gone to any of the macro seminars, camps, cruises?

I'm timid about wanting to reply to your shared recipe as I so don't want to discourage your enthusiasm - but the recipe has soooooooo many things that beg to know where your mb knowledge is coming from.

by a very very wide stretch I guess for someone who's been eating alot of meat and cheese this might be a transitional food, but even then, there's just so much that could be improved in the recipe - I wouldn't have 3 different kinds of meat sources and cheese and butter - for myself personally I wouldn't have any of them, but again, maybe if someone is transitioning, I don't know. I wouldn't bother with canned products, but plan ahead and put up dried beans the night before to soak and use them.

I'm really happy you're happy with what you have found on this forum, but I HIGHLY encourage you to see if there are any macro teachers you can go to to learn all about it. There's just soooooooo much, trying to cover it in a short post doesn't do it justice.

Klara

Thanks Klara,
For giving valuable information.

[meeleend]

Originally Posted by Klara

let me clarify a bit - I agree this forum is wonderful, but what I was asking is, have you learned with a counselor or taken cooking classes or been to a macrobiotic meal cooked by someone long time macro?? Have you had a consultation, or gone to any of the macro seminars, camps, cruises?

I'm timid about wanting to reply to your shared recipe as I so don't want to discourage your enthusiasm - but the recipe has soooooooo many things that beg to know where your mb knowledge is coming from.

by a very very wide stretch I guess for someone who's been eating alot of meat and cheese this might be a transitional food, but even then, there's just so much that could be improved in the recipe - I wouldn't have 3 different kinds of meat sources and cheese and butter - for myself personally I wouldn't have any of them, but again, maybe if someone is transitioning, I don't know. I wouldn't bother with canned products, but plan ahead and put up dried beans the night before to soak and use them.

I'm really happy you're happy with what you have found on this forum, but I HIGHLY encourage you to see if there are any macro teachers you can go to to learn all about it. There's just soooooooo much, trying to cover it in a short post doesn't do it justice.

Klara

Thanks Klara.