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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