Creole Tomato Soup (Low Fat)

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

• 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. 1

   In a Dutch Oven over medium heat, melt margarine.

2. 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. 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. 4

   Serve hot.

5. 5

   Soup will keep in refrigerator for 2-3 days and then reheated.