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Creole Tomato Soup

  • 4servings
  • 70calories

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 teaspoons margarine --see note

  3. 1 medium green pepper -- diced

  4. 1 medium onion -- finely chopped

  5. 1 medium garlic clove -- minced

  6. 2 cups chicken bouillon

  7. 2 cans tomatoes -- canned, ** see note

  8. 2 teaspoons sugar

  9. 1 teaspoon dried marjoram

  10. 1/2 teaspoon dried basil

  11. 1/4 teaspoon dried thyme

  12. 2 bay leaves

  13. 1 dash cayenne pepper

  14. 1/4 teaspoon black pepper

  15. salt -- to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Soup will keep in refrigerator for 2-3 days.

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