Boil and Bubble Soup Cauldron

Ingredients

• 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

Directions

1. 1

   Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings.

2. 2

   Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes.

3. 3

   Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.

4. 4

   Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.

5. 5

   Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil.

6. 6

   Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.

7. 7

   Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup.

8. 8

   Turn heat to high and bring soup to a boil, about 3 minutes.

9. 9

   Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.