Creole tomato soup

Yield: 4 Servings

Measure Ingredient
2 teaspoons Margarine -- * see note
1 medium Green pepper -- diced
1 medium Onion -- finely chopped
1 medium Garlic clove -- minced
2 cups Chicken bouillon
2 cans Tomatoes, canned -- ** see
\N \N Note
2 teaspoons Sugar
1 teaspoon Dried marjoram
½ teaspoon Dried basil
¼ teaspoon Dried thyme
2 \N Bay leaves
\N dash Cayenne pepper
¼ teaspoon Black pepper
\N \N Salt -- to taste

In a Dutch Oven over medium heat, melt margarine. Add green pepper, onion, garlic and 3 tablespoons of the bouillon. Cook, stirring, until onion is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more bouillon. Add all remaining ingredients except salt. 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. Add salt if desired.

Soup will keep in refrigerator for 2-3 days.

Recipe By : Skinny Soups


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