Spicy October Soup with Quinoa

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

If spice tolerance is low, use red chili flakes in broth and omit jalapenos. If jalapenos used, dice small and remove seeds. If spice tolerance is high (or you have a particularly stuffy nose), use both chili flakes and jalapenos! Freeze leftovers to use when it gets cold again!

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.