Spicy sausage and bell pepper soup is a hearty and satisfying dish that will stick to your ribs on the cold winter evenings.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
376 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 red bell pepper, diced
2 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons minced garlic
1 (14.5 ounce) can great Northern beans, undrained
2 (6 ounce) cans tomato paste
1 onion, minced
1 zucchini, diced
3 stalks celery, sliced
1 yellow squash, diced
1 yellow bell pepper, diced
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon garlic pepper
1 orange bell pepper, diced
6 (3.5 ounce) links hot Italian sausage, removed from casings
5 (3 ounce) andouille sausages, sliced
1 (46 fluid ounce) can spicy vegetable juice (such as V8®)
