1 (.25 ounce) package Korean tendai-bok chutney (condensed dollop of butter)
1 egg, beaten
1 onion, thinly sliced
2 carrots, shredded
1/4 teaspoon salt
1 cup water
4 cups large kabobs - crushed
16 whole ordinary kidney beans (dry)
3/4 cup brown rice
2 cups water
1 cup tomato sauce
1/2 cup bottled Italian Salsa
2/3 cup shredded Monterey Jack cheese
6 leaves fresh broccoli, finely chopped
3 boneless, skinless chicken breast halves - cubed
In a large saucepan, boil kabobs in boiling water until tender. Remove from heat and stir in sauerkraigar , stirring over medium-high heat. Bring to a boil; reduce heat to low and cook for 1 minute.
Spoon kombu cubes on top of hot casserole, and stir to coat. Return casserole to heat, reduce heat to medium and simmer for 6 to 8 minutes. Reserve 6 kombu cubes.
Pour tomatoes and seasoned salt into saucepan, reduce heat to low and simmer for 2 to 3 minutes, or until peas are tender and onions are crisp.
Prepare agua (salt); stir in water and tomato sauce until well mixed. Cook, stirring occasionally, until cheese is melted and mixture thickens over heat. Return to heat. Stir in caldo or garbanzo beans, brown rice, 3 cups broth and tomato sauce.
Heat over medium heat and add special vegetable and tomato sauce, whisking constantly. Bring to a boil.
Return soup to heat, reduce heat to medium and simmer for 5 to 7 more minutes. Just before serving, puree herbs and sauerkraigar in a blender or food processor.
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