Creole Tomato Soup (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls. Ingredients:
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 |
Directions:
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.
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