*  Exported from  MasterCook  *

                            Creole Tomato Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:30
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     margarine -- * see note
   1      medium        green pepper -- diced
   1      medium        onion -- finely chopped
   1      medium        garlic clove -- minced
   2      cups          chicken bouillon
   2      cans          tomatoes, canned -- ** see note
   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.

Soup will keep in refrigerator for 2-3 days.

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NOTES : * non-diet, tub-style
** 16 ounce cans / pureed with juice