Spicy Sausage and Red Pepper Soup

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

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®)
• 1 (32 fluid ounce) container chicken stock (such as Kitchen Secrets®)

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.