add to shopping list Ingredients

2 teaspoons Margarine
1 medium green (or red) pepper, seeded and diced
1 medium onion, chopped
1 garlic clove, minced
2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves (or 1 large)
1 dash cayenne pepper (optional)
1/4 teaspoon Black Pepper

Preparation

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.

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

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Reviews

11/20/09

Theresa111 says:

This looks simple to make and would be good hot or cold, like Gazpacho.

3/19/11

CherylEversoll says:

You spoke of adding broth in step 2 but it is not listed in the
ingredients for the recipe. Please correct as it would make a
difference in the consistancy and flavoring, especially if a
whole can is to be used in Total between steps 2 & 3. Thank You!!!!

4/14/11

Theresa111 says:

** It might be the broth from the can of tomatoes, but this is just a guess.

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