fall hominy stew

I think I may have just found my new favorite soup.

I can't begin to tell you how good this is!  It's got so many colors and flavors and textures that it's a pureed soup lover's nightmare.  Maybe that's why I like it so much...I'm not really into pureed soup.  I believe all soups should have character.

My friends...this soup has character.

With delicious chunks of squash, savory sausage, the bright color of peas and green pepper, and the added surprise of hominy, this soup is a winner!

Fall Hominy Stew

• 2 lbs. ground turkey sausage
• 1 green pepper, chopped
• 1 onion, chopped (optional)
• 1 large butternut squash (about 2 pounds), peeled and cubed
• 1 T. chili powder
• 1 t. each oregano and cumin
• 8 cups low-sodium chicken broth
• 3 cans hominy, drained
• 1 cup frozen peas
• salt and pepper to taste

Brown meat in a large stockpot.  Add green pepper and onion and cook for about 5 minutes, or until tender.  Add broth, spices, and squash, and bring to a boil; simmer for about 15 minutes, or until squash is tender when pierced.  Add hominy and peas and simmer until heated through.  Salt and pepper to taste.  Serves 12.