Spicy Sausage and Red Pepper Soup Recipe

Spicy Sausage and Red Pepper Soup Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
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