Vegetarian

Dr. Shapiro's Harvest Soup is for Soup.

Dr. Shapiro's Harvest Soup takes 15 minutes to prepare.

Dr. Shapiro's Harvest Soup takes 35 minutes to cook.

Dr. Shapiro's Harvest Soup makes 4 servings.

The ingredients for Dr. Shapiro's Harvest Soup are:

1 T EVOO
1/2 LARGE White Onion, quartered and thinly sliced
1 Large Red Bell Pepper, chopped
1 Large Yellow Bell Pepper, Chopped
3 Cloves Garlic, minced
1 tsp chopped fresh rosemary (or basil works well too)
Couple dashes salt/pepper
1 Large Spaghetti Squash cut lengthwise into quarters, each cut into 1/4" thick slices
2 Cans Del Monte stewed tomatoes
2.25 cups vegetable broth
Chopped fresh sage, 2 leaves

Here is how you make Dr. Shapiro's Harvest Soup:

Heat the oil in a Dutch oven over medium heat. Add the onion, bell peppers, garlic, rosemary, salt and black pepper. Reduce heat to low, cover, and cook, stirring frequently, for 12 minutes or until the veggies are tender.Add the squash, Cover and Cook stirring once for 5 minutes, or until the squash just starts to get tender.Increase heat to medium. Add the tomatoes, cover, and cook, stirring frequently, for 5 minutes or until tomatoes start to give up their juices.Add the broth and stir to mash the veggies slightly. Cover and cook, stirring and mashing once or twice, for 10 minutes or until the vegetables are very tender.Stir in the sage and serve.Makes 4 big servings (1.5-2 Cups?)Number of Servings: 4Recipe submitted by SparkPeople user UTEXAS09.

The nutritional information for Dr. Shapiro's Harvest Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 205.1

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,143.5 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 8.8 g
• Protein: 4.4 g