Boil And Bubble Soup Cauldron

Ingredients

• 2 qts chicken broth 
• 1 tablespoon chili powder 
• 2 teaspoons cumin seed 
• 2 cloves garlic minced pressed
• 45 oz hominy drained canned
• 2 pounds hubbard squash peeled cut into 1/2-inch cubes
• 2 pounds turkey sausages italian uncooked
• 1 tablespoon oil 
• 1  onion chopped
• 1 teaspoon oregano dried
• 10 oz peas frozen
• 10 servings salt and pepper 

Equipment

• bowl
• frying pan
• ladle

Directions

1. Heat oil in an 8- to 10-quart pan over medium-high heat.
2. Add sausages to pan and break into bite-size pieces. Stir occassionally until lightly browned, about 5 minutes.
3. 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.
4. Add broth, cover and bring to a boil over high heat.
5. Add squash to soup. Return to a boil over high-heat.
6. Add squash to soup. Return to a boil. Reduce heat, cover and simmer until squash is tender when pierced, about 15 minutes, stirring occassionally.
7. Add hominy and peas, seperating if necessary. Bring soup to a boil over high heat and boil about 3 minutes.
8. Pour soup into a tureen and ladle into mugs or bowls.
9. Add salt and pepper to taste.