- 6 (3.5 ounce) links hot Italian sausage, removed from casings
- 1 onion, minced
- 2 tablespoons minced garlic
- 5 (3 ounce) andouille sausages, sliced
- 2 tablespoons olive oil
- 3 stalks celery, sliced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can Great Northern beans, undrained
- 1 (46 fluid ounce) can spicy vegetable juice (such as V8®)
- 1 (32 fluid ounce) container chicken stock (such as Kitchen Secrets®)
- 2 (6 ounce) cans tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon garlic pepper
- Heat a large skillet over medium-high heat. Cook and stir Italian sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add andouille sausage; cook and stir until browned, 3 to 5 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir celery, zucchini, yellow squash, red bell pepper, yellow bell pepper, and orange bell pepper in the hot oil until slightly tender, 5 to 10 minutes.
- Mix the sausage mixture, black beans, Great Northern beans, vegetable juice, and chicken stock into vegetable mixture. Bring to a boil, reduce heat, and simmer. Stir in tomato paste, oregano, basil, and garlic pepper; simmer until flavors blend, about 15 minutes.
04/20/2018
recipepes.com
Spicy Sausage and Red Pepper Soup, recipe
PT15M
PT1H
5
455 calories
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