Recipe for Creole Tomato Soup

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 tsp	Margarine -- * see note
1 med	Green pepper -- diced
1 med	Onion -- finely chopped
1 med	Garlic clove -- minced
2 cup	Chicken bouillon
2 can	Tomatoes, canned -- ** see
	Note
2 tsp	Sugar
1 tsp	Dried marjoram
1/2 tsp	Dried basil
1/4 tsp	Dried thyme
2 x	Bay leaves
	ds Cayenne pepper
1/4 tsp	Black pepper

Instructions:

Instructions: 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.

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