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Spicy Sausage and Red Pepper Soup

Spicy Sausage and Red Pepper Soup

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dskleebs

Spicy, satisfying soup. A house favorite!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1616 mg
  • 65%

Based on a 2,000 calorie diet

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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Reviews

GoBadgers
0
11/21/2014

Wonderful, flavorful and hearty soup. Nice change from chili. I froze the leftovers and those were delicious, too.

Rhonda Prystanski
0
11/8/2014

Made this today and the family loves it. I did use potatoes instead of yellow squash to appease one kid and hot Italian sausage since that's what I had on hand. The flavours of the fresh vegetables really comes through with some heat :)

jsheide
0
11/6/2014

This recipe is outstanding. Its become a staple at my house. I don't use as much stock because I like a thicker soup and I only used 1 red bell pepper instead of the three. The soup turns out hearty and delicious. It also keeps well. I will make it and have the left overs for a few days :)