Spicy Sausage And Red Pepper Soup

• 6 (3.5 ounce) links hot Italian sausage, removed from casings
• 1 onion, minced
• 2 tablespoons minced garlic
• 5 (3 ounce) andouille sausages, sliced
• 2 tablespoons olive oil
• 3 stalks celery, sliced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 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(R))
• 1 (32 fluid ounce) container chicken stock (such as Kitchen Secrets(R))
• 2 (6 ounce) cans tomato paste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon garlic pepper

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.

italian sausage, onion, garlic, andouille sausages, olive oil, stalks celery, zucchini, yellow squash, red bell pepper, yellow bell pepper, orange bell pepper, black beans, great northern beans, vegetable juice, chicken stock, tomato paste, oregano, basil, garlic pepper

Taken from www.allrecipes.com/recipe/232123/spicy-sausage-and-red-pepper-soup/ (may not work)