Boil and Bubble Soup Cauldron |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From Sunset. Quote Macbeth and tell your kids that the hominy is teeth and the peas are frog eyes. 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. 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.
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