Creole Tomato Soup
Source: Skinny Soups
Servings: 4

2 teaspoons margarine (non-diet, tub-style)
1 medium green pepper -- diced
1 medium onion -- finely chopped
1 medium garlic clove -- minced
2 cups chicken bouillon
2 cans (16 oz each) tomatoes, pureed with juice
2 teaspoons sugar
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
dash cayenne pepper
1/4 teaspoon 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.