Spicy Sausage and Red Pepper Soup Recipe - Allrecipes.com
Spicy Sausage and Red Pepper Soup Recipe
  • READY IN 1 hr

Spicy Sausage and Red Pepper Soup

Recipe by  

"Spicy, satisfying soup. A house favorite!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

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 More Reviews

Nov 21, 2014

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

 
Nov 08, 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 :)

 

4 Ratings

Nov 06, 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 :)

 
Oct 02, 2014

I made this recipe according to the instructions. My wife and I both enjoyed it! We served along with crackers.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 1616 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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