Spicy Sausage and Red Pepper Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Spicy, satisfying soup. A house favorite! 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 |
Directions:
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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