Spicy October Soup with Quinoa

Name: Spicy October Soup with Quinoa Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 6 cup Chicken Stock - Stop & Shop Organic Low Sodium (by OCKEY53); 2 cup Nature's Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked; 2 serving Johnsonville Chicken Sausage w/Apple; 4 fl oz White Wine; 3 tbsp Extra Virgin Olive Oil; 1 sweetpotato 5 long Sweet potato; 3 cup BEANS Italian cut green bean publix; 15 serving Brussel Sprout (1 sprout) (by VIKKYTH); 1 cup chopped Onions raw; 148 gram(s) Potato - Plain Baked Russet Potato; 0.5 cup slices Carrots cooked; 2 pepper Jalapeno Peppers; 1 tbsp chopped Shallots; 1 cup chopped Broccoli cooked; 1 cup (1 pieces) Cauliflower cooked; 8 serving Cherry Tomatoes Fresh 1 Tomato; 2 tsp Salt; 2 tsp Pepper black; 1 clove Garlic; 2 cup Arugula

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 10

Ingredients

6 cup Chicken Stock - Stop & Shop, Organic Low Sodium (by OCKEY53) 2 cup Nature's Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked 2 serving Johnsonville Chicken Sausage w/Apple 4 fl oz White Wine 3 tbsp Extra Virgin Olive Oil 1 sweetpotato, 5" long Sweet potato 3 cup BEANS, Italian cut green bean, publix 15 serving Brussel Sprout (1 sprout) (by VIKKYTH) 1 cup, chopped Onions, raw 148 gram(s) Potato - Plain Baked Russet Potato 0.5 cup slices Carrots, cooked 2 pepper Jalapeno Peppers 1 tbsp chopped Shallots 1 cup, chopped Broccoli, cooked 1 cup (1" pieces) Cauliflower, cooked 8 serving Cherry Tomatoes, Fresh, 1 Tomato 2 tsp Salt 2 tsp Pepper, black 1 clove Garlic 2 cup Arugula

Directions

Pre-heat oven to 375 degrees. Add chicken stock, white wine, and two cups of water to large soup pot and set on low heat. Peel and cube potatoes and add to baking pan. Chop/cut remaining vegetables into bite size pieces. Add to baking pan. Drizzle olive oil over vegetables and potato mixture, and season with salt and pepper to taste. Roast vegetable mixture in oven for 20 minutes. Stir, roast for another 15-20 minutes. Remove from oven, add to soup pot, and increase heat until a low simmer. Add quinoa to pot. Let simmer for 20 minutes, stir in arugula, and serve. If a thicker soup is desired, use a potato masher to mash the potatoes into the soup mixture.

Serving Size:�Makes around 10 1-bowl servings.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving