Spicy Sausage and Red Pepper Soup recipe
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Ingredients
- 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
Nutrition Info
- 375.8 caloriescarbohydrate: 29.9 gcholesterol: 45.2 mgfat: 21.4 gfiber: 7.2 gprotein: 18.3 gsaturatedFat: 6.8 gservingSize: -sodium: 1616.4 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Spicy Sausage and Red Pepper Soup
Directions
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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.