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Ingredients
6 Italian sausage links
5 Large carrots, peeled & chopped
4 Celery stalks, thinly sliced
1/2 Cup red bell pepper, chopped
1/2 Cup green bell pepper, chopped
1 Medium onion, diced
1 (15 1/2 oz) Can pinto beans
1 (28oz) Can petite diced tomatoes
2 (14 /12 oz) Cans chicken broth
1 Teaspoon dried oregano
1 Teaspoon dried basil
1/2 Teaspoon granulated garlic or garlic powder
1/4 Teaspoon freshly ground black pepper
1 Teaspoon kosher salt, or to taste
Instructions
Place the sausage links in skillet along with 1/4" water. Simmer over medium heat for 15 minutes, turning them about halfway through. Uncover after 15 minutes and cook until browned.
While the sausage is cooking, start the rest of the soup. In a large pot, combine remaining ingredients and heat over medium high until it starts to boil. Reduce heat to low and simmer for 30 to 45 minutes. When the sausage is finished cooking, remove to cutting board and slice into bite size rounds. Add the sausage to the soup cooking in the pot.
Adjust seasonings to taste and keep warm until serving.