Creole Tomato Soup (Low Fat)

Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls.

• Ready In: 45 mins
• Serves: 4

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

Directions

1. In a Dutch Oven over medium heat, melt margarine.
2. 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.
3. 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.
4. Serve hot.
5. Soup will keep in refrigerator for 2-3 days and then reheated.