Boil And Bubble Soup Cauldron - cooking recipe

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

Preparation

Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings.
Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes.
Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.
Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.
Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil.
Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.
Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup.
Turn heat to high and bring soup to a boil, about 3 minutes.
Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.