BOIL AND BUBBLE SOUP CAULDRON
Make and share this Boil and Bubble Soup Cauldron recipe from Food.com.
Provided by dicentra
Categories Pork
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.
- Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.
- Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil.
- Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.
- 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.
- Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.
Nutrition Facts : Calories 322.3, Fat 11.4, SaturatedFat 3.6, Cholesterol 48.1, Sodium 1550.3, Carbohydrate 37.1, Fiber 6, Sugar 7.9, Protein 19.8
THE DEVIL'S CAULDRON SOUP
Bean soup with a kick. Note the 3 quarts of chicken broth or water must total 3 quarts of liquid. It can be all broth, all water or a mix of both but must only equal 3 quarts of liquid.
Provided by drhousespcatcher
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool.
- Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally.
- Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
- When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup.
- Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve.
- Time is way off here.
Nutrition Facts : Calories 564, Fat 26.8, SaturatedFat 8.9, Cholesterol 54.4, Sodium 848.2, Carbohydrate 52.8, Fiber 10.9, Sugar 10.3, Protein 29.1
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