Ingredients:

  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
  1               dash  cayenne pepper
     1/4      teaspoon  black pepper
                        salt -- to taste

Preparation:

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.

Nutritional Information:

70 Calories (kcal); 3g Total Fat; (33% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 771mg Sodium