Boil and Bubble Soup Cauldron

Gluten Free
Dairy Free
Health score
14%
Boil and Bubble Soup Cauldron
45 min.
12
421kcal

Suggestions


Welcome to the enchanting world of the Boil and Bubble Soup Cauldron! This delightful dish is not only a feast for the senses but also a wholesome option for those seeking gluten-free and dairy-free meals. Perfectly suited for lunch, dinner, or any gathering, this hearty soup serves up to 12 people, making it an ideal choice for family get-togethers or cozy gatherings with friends.

Imagine the aroma of savory turkey Italian sausages mingling with the vibrant flavors of fresh vegetables and spices, creating a symphony of taste that warms the soul. The combination of hominy and tender squash adds a unique texture, while the chili powder and cumin seed provide a delightful kick that will tantalize your taste buds. With a preparation time of just 45 minutes, you can whip up this comforting dish without spending all day in the kitchen.

Each bowl of this Boil and Bubble Soup is not only satisfying but also packed with nutrients, boasting a caloric breakdown that includes a healthy balance of protein, fats, and carbohydrates. Whether you're looking for a main course to impress your guests or a simple yet delicious meal for your family, this soup is sure to become a favorite in your culinary repertoire. So gather your ingredients, don your apron, and let the magic of cooking unfold!

Ingredients

  • tablespoon chili powder 
  • teaspoons cumin seed 
  • quarts fat-skimmed chicken broth 
  • cloves garlic minced pressed
  • 45 oz hominy drained canned
  • pounds hubbard squash 
  • pounds turkey sausages raw italian
  • oz onion chopped
  • teaspoon oregano leaves dried
  • 10 oz peas frozen
  • oz bell pepper red stemmed seeded chopped
  • tablespoon salad oil 
  • 12 servings salt and pepper 

Equipment

  • bowl
  • frying pan
  • ladle

Directions

  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, about 5 minutes.
  3. Stir in chili powder, cumin seed, and oregano.
  4. Add broth, cover, and bring to a boil over high heat.
  5. Meanwhile, peel squash and cut into 1/2-inch cubes.
  6. Add to broth. Return to a boil. 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. Turn heat to high and bring soup to a boil, about 3 minutes.
  8. Pour soup into a tureen and ladle into mugs or bowls.
  9. Add salt and pepper to taste.

Nutrition Facts

Calories421kcal
Protein15.59%
Fat56.66%
Carbs27.75%

Properties

Glycemic Index
14.28
Glycemic Load
1.73
Inflammation Score
-9
Nutrition Score
19.849130402441%

Flavonoids

Luteolin
0.12mg
Isorhamnetin
0.95mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
3.89mg

Nutrients percent of daily need

Calories:420.9kcal
21.05%
Fat:26.78g
41.2%
Saturated Fat:8.87g
55.47%
Carbohydrates:29.52g
9.84%
Net Carbohydrates:21.5g
7.82%
Sugar:8.16g
9.07%
Cholesterol:57.46mg
19.15%
Sodium:1777.89mg
77.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.58g
33.16%
Vitamin C:45.06mg
54.62%
Vitamin A:2012.13IU
40.24%
Vitamin B1:0.58mg
38.89%
Selenium:26.56µg
37.94%
Fiber:8.02g
32.08%
Vitamin B6:0.51mg
25.58%
Vitamin B3:4.55mg
22.77%
Manganese:0.45mg
22.65%
Phosphorus:218.37mg
21.84%
Zinc:3.03mg
20.18%
Potassium:638.29mg
18.24%
Vitamin B12:1µg
16.72%
Iron:2.95mg
16.39%
Vitamin B2:0.26mg
15.17%
Magnesium:58.28mg
14.57%
Folate:49.05µg
12.26%
Copper:0.24mg
11.76%
Vitamin B5:1.16mg
11.59%
Vitamin K:10.66µg
10.15%
Vitamin E:1.01mg
6.72%
Calcium:61.7mg
6.17%
Source:My Recipes