Title: Creole Tomato Soup
Categories: Vegetables
Yield: 4 Servings

2 ts Margarine -- * see note
1 md Green pepper -- diced
1 md Onion -- finely chopped
1 md Garlic clove -- minced
2 c Chicken bouillon
2 cn Tomatoes, canned -- ** see
Note
2 ts Sugar
1 ts Dried marjoram
1/2 ts Dried basil
1/4 ts Dried thyme
2 Bay leaves
ds Cayenne pepper
1/4 ts Black pepper
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip