Boil and Bubble Soup Cauldron

From Sunset. Quote Macbeth and tell your kids that the hominy is teeth and the peas are frog eyes.

• Ready In: 45 mins
• Serves: 10-12

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.