6 bowl vegetables sausage Recipes

white beans , soaked in water overnight, washed and drained, chicken or vegetable broth, water, cider vinegar, spicy turkey sausage or highly flavored sausage, sliced, onion, diced, celery, diced, sweet potato, diced, kale, chopped or 2, 10 oz packages frozen kale, signature secrets culinary thickener * (optional), salt and pepper to taste., parsley or green onions, for garnish

whole (10 lb) cinderella pumpkin, kielbasa sausage, sliced into 1/2 inch pieces, carrots, peeled and sliced, celery ribs, chopped, onion, peeled and chopped, garlic - minced , or amount to taste, parsnips, peeled and cubed (optional), rutabagas, peeled and cubed (optional), cabbage, coarsely chopped (optional), green bell pepper, chopped, red bell pepper, chopped, head broccoli, cut into florets, zucchini, cut into chunks, canned or frozen corn, chicken broth, cooked white or brown rice (optional), chopped fresh parsley, red pepper flakes , or to taste, dry onion soup mix, salt and ground black pepper to taste

uncooked chorizo sausage or 1 lb hot italian sausage, casings removed, garlic cloves, minced, low sodium chicken broth or 3 (14 oz) cans vegetable broth, bottled salsa, chipotle chile in adobo, drained, finely chopped, dried oregano, ground cumin, dried vermicelli or 10 oz angel hair pasta, zucchini, chopped, shredded mozzarella cheese or 2/3 cup asadero cheese, cilantro or 1/4 cup flat leaf parsley

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.