Microwave Garden Corn Soup

• 1 c. chopped onion
• 1 c. chopped green pepper
• 2 cloves minced garlic
• 1 tsp. vegetable oil
• 2 c. whole corn
• 3 1/2 c. water
• 1 1/3 c. peeled tomato
• 1 tsp. chicken bouillon
• 1/2 tsp. dry whole marjoram
• 1/4 tsp. dry whole thyme
• 1/4 tsp. dry mustard
• 1/4 tsp. ground white pepper
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 1/4 c. fresh chopped parsley

1. Combine onion, green pepper, garlic and oil in a 3-quart casserole.
2. Cover with heavy-duty plastic wrap and vent. Microwave at High 3 to 4 minutes or until crisp and tender. Drain vegetables and pat dry with paper towel.
3. Wipe drippings from casserole with paper towel.
4. Return onion mixture to casserole. Add corn, water, tomatoes, bouillon, marjoram, thyme, mustard and pepper.

onion, green pepper, garlic, vegetable oil, corn, water, tomato, chicken bouillon, marjoram, thyme, dry mustard, ground white pepper, cornstarch, water, fresh chopped parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472110 (may not work)