Spicy Sausage and Red Pepper Soup

Ingredients

• 15 ounce andouille sausages sliced
• 15 ounce black beans drained and rinsed canned
• 14.5 ounce cannellini beans undrained canned
• 3 stalks celery sliced
• 32 fluid ounce chicken stock see kitchen secrets® (such as )
• 1 tablespoon basil dried
• 2 tablespoons garlic minced
• 21 ounce sausage italian hot
• 2 tablespoons olive oil 
• 1  onion minced
• 1  orange bell pepper diced
• 1 tablespoon oregano dried
• 1 tablespoon garlic pepper 
• 1  bell pepper diced red
• 12 ounce tomato paste canned
• 46 fluid ounce spicy vegetable juice canned (such as V8®)
• 1  bell pepper diced yellow
• 1  baby squash diced yellow
• 1  zucchini diced

Equipment

• frying pan
• pot

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.
2. Add andouille sausage; cook and stir until browned, 3 to 5 minutes.
3. 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.
4. 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.