Creole Tomato Soup (Low Fat)

• 2 teaspoons margarine
• 1 medium green pepper, seeded and diced
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 cups low-fat chicken broth or 2 cups vegetable broth
• 2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
• 2 teaspoons sugar
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 dash cayenne pepper
• 1/4 teaspoon black pepper

1. In a Dutch Oven over medium heat, melt margarine.
2. Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
3. Add all remaining ingredients. 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.
4. Serve hot.
5. Soup will keep in refrigerator for 2-3 days and then reheated.

margarine, green pepper, onion, garlic, lowfat chicken broth, tomatoes, sugar, marjoram, dried basil, thyme, bay leaves, cayenne pepper, black pepper

Taken from www.food.com/recipe/creole-tomato-soup-low-fat-386706 (may not work)