Boil And Bubble Soup Cauldron

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.