spicy sausage and red pepper soup

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.