Boil And Bubble Soup Cauldron
Boil And Bubble Soup Cauldron might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains roughly 20g of protein, 12g of fat, and a total of 326 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have onion, hubbard squash, peas, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.
Instructions
Heat oil in an 8- to 10-quart pan over medium-high heat.
Add sausages to pan and break into bite-size pieces. Stir occassionally until lightly browned, about 5 minutes.
Add onion, red pepper and garlic; saute over high heat until onion is soft, about 5 minutes. Stir in chili powder, cumin seed and oregano.
Add broth, cover and bring to a boil over high heat.
Add squash to soup. Return to a boil over high-heat.
Add squash to soup. Return to a boil. Reduce heat, cover and simmer until squash is tender when pierced, about 15 minutes, stirring occassionally.
Add hominy and peas, seperating if necessary. Bring soup to a boil over high heat and boil about 3 minutes.
Pour soup into a tureen and ladle into mugs or bowls.
Add salt and pepper to taste.