The Devils Cauldron Soup Recipes

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.

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.