Creole Tomato Soup (Low Fat) - cooking recipe

Ingredients

2 teaspoons margarine
1 medium green pepper, seeded and diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cups low-fat chicken broth or 2 cups vegetable broth
2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
2 teaspoons sugar
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
1 dash cayenne pepper
1/4 teaspoon black pepper

Preparation

In a Dutch Oven over medium heat, melt margarine.
Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
Serve hot.
Soup will keep in refrigerator for 2-3 days and then reheated.