Recipe by dskleebs
"Spicy, satisfying soup. A house favorite!"
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6 (3.5 ounce) links
hot Italian sausage, removed from casings
5 (3 ounce)
andouille sausages, sliced
yellow squash, diced
red bell pepper, diced
yellow bell pepper, diced
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
Wonderful, flavorful and hearty soup. Nice change from chili. I froze the leftovers and those were delicious, too.
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 :)
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 :)
I made this recipe according to the instructions. My wife and I both enjoyed it! We served along with crackers.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Sausage and Red Pepper Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 192
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