Spicy Sausage and Red Pepper Soup

admin 26/04/20 Recipes


12 servings

Prep Time


Cook Time



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


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.


Calories: 376 kcal

Carbohydrates: 29.9 g

Cholesterol: 45 mg

Fat: 21.4 g

Fiber: 7.2 g

Protein: 18.3 g

Sodium: 1616 mg

1 pepole already liked it!

Leave a comment!