Boil And Bubble Soup Cauldron

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 tablespoon salad oil
• 2 lbs raw italian turkey sausage
• 1 onion, chopped (8 oz.)
• 1 red bell pepper, stemmed, seeded, and chopped (8 oz.)
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin seeds
• 1 teaspoon dried oregano leaves
• 2 quarts de-fatted chicken broth
• 2 lbs hubbard squash
• 3 (15 ounce) cans hominy, drained
• 1 (10 ounce) box frozen peas
• salt and pepper

Recipe

• 1 place oil in an 8- to 10-quart pan over medium-high heat. squeeze sausages from casings into pan; discard casings.
• 2 break sausage into bite-size chunks. stir occasionally until lightly browned, about 5 minutes.
• 3 add onion, bell pepper, and garlic. stir over high heat until onion is limp, about 5 minutes.
• 4 stir in chili powder, cumin seed, and oregano. add broth, cover, and bring to a boil over high heat.
• 5 meanwhile, peel squash and cut into 1/2-inch cubes. add to broth. return to a boil.
• 6 reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.
• 7 add hominy. if peas are frozen in a block, whack container against counter to separate, then pour peas into soup.
• 8 turn heat to high and bring soup to a boil, about 3 minutes.
• 9 pour soup into a tureen and ladle into mugs or bowls. add salt and pepper to taste.