Ingredients1 h servings 376 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 376 calories; 21.4 g fat; 29.9 g carbohydrates; 18.3 g protein; 45 mg cholesterol; 1616 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 vegetab...
We love love loved this soup! Lots of fresh veggies and spicy sausage. I garnished with cilantro and sour cream and served it with roasted garlic bread. YUM!!
PERFECT soup ! made this on a very cold day when I didn't want yet another bowl of chili but wanted something to warm me up. The perfect amount of spicy, veggies and meat ! Cut back some ...
Wonderful, flavorful and hearty soup. Nice change from chili. I froze the leftovers and those were delicious, too.
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 he...