Recipe - Creole Tomato Bread

2 teaspoon Margarine * see note
1 md Green pepper minced
1 md Onion finely chopped
1 md Garlic clove minced
2 cup Chicken bouillon
2 cn Tomatoes, canned ** see
Note
2 teaspoon Sugar
1 teaspoon Dried marjoram
One half teaspoon Dried basil
One fourth teaspoon Dried thyme
2 Bay leaves
ds Cayenne pepper
One fourth 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 45 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 23 days.

Recipe By : Skinny Soups

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip