Boil and Bubble Soup Cauldron

Boil and Bubble Soup Cauldron
Photo by Richard Jung

Ingredients

  • 2 quarts fat-skimmed chicken broth
  • 1 teaspoon dried oregano leaves
  • Salt and pepper
  • 1 red bell pepper (8 oz.), stemmed, seeded, and chopped
  • 3 cans (15 oz. each) hominy, drained
  • 2 pounds banana or Hubbard squash
  • 2 teaspoons cumin seed
  • + 6 more ingredients
    • 2 pounds raw turkey Italian sausages
    • 2 cloves garlic, pressed or minced
    • 1 tablespoon chili powder
    • 1 onion (8 oz.), chopped
    • 1 box (10 oz.) frozen peas
    • 1 tablespoon salad oil

1. 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. 2. Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, abou...

View full recipe at My Recipes

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