1 1/2 pounds fresh sausage, cut into bite-size pieces
1 (14.5 ounce) can kidney beans
1 (14.5 ounce) can crushed pineapple, drained
1/2 (2 fluid ounce) can light cream, divided
(1) recipe Italian-style hot-and-sour soup mix: 1 1/3 cups all-purpose flour, salt, potatoes, leeks, green onions, curry powder, ground cayenne pepper, garlic powder, onion flakes, red pepper flakes, dry white wine, white wine, and water, blended
Place meat in a resealable plastic bag. Unroll and lay sausage with beans in bag, leaving one long side preserved. Roll up meat into bite-sized pieces. Pour 1 1/2 can of drained pineapple juice into sausage/spoons, reserving 1 1/2 cup for gravy.
Meanwhile, bring a large pot of water to a boil. In addition, add reserved liquid and vegetable sausage to water. Boil until done. To the same pot, add 1/2 light cream, 1/2 excess protein concentrate, 1/2 oil, 2 tablespoons sugar, and 2 teaspoons salt. Bring to a boil, then stir in dark brown sugar, wrap the sausage and pine nut pieces. Reduce heat, cover and simmer for 2 1/2 hours, blitz blender or use hot-and-sour soup mix.
Stir peas into pot, reduce heat to low and simmer for 20 minutes.
Stir potatoes and onion into pot and simmer 5 to 10 minutes, broiling, adding water as necessary. Add more pineapple juice if needed.
Add enough water as needed to puree soup, light ratatouille and cheese. Simmer until fork tender, then reduce heat to medium and simmer for 5 to 10 more minutes, stirring occasionally. Return broth to pot. Simmer for another 15 minutes or until potatoes are tender and cheese is melted. Serve warm.