Creole Tomato Soup Low Fat

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Quick and easy. a nice warmer-upper lunch for a winter day. serve with a crusty french bread or rolls.

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Steps

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In a dutch oven over medium heat , melt margarine.

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Add green pepper , onion , garlic and 3 tablespoons of the broth.

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Cook , stirring , until onion is soft.

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If liquid begins to evaporate , add a little more broth.

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Add all remaining ingredients.

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Cover and bring to a boil.

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Lower heat and simmer for at least 15 minutes , or until green pepper is tender and flavors are well blended.

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Serve hot.

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

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Ingredients

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margarine, green pepper, onion, garlic clove, low-fat chicken broth, reduced-sodium diced tomatoes, sugar, dried marjoram, dried basil, dried thyme, bay leaves, cayenne pepper, black pepper