Ingredients for 4 servings:
1. 2 teaspoons margarine
2. 1 medium green pepper, seeded and diced
3. 1 medium onion, finely chopped
4. 1 garlic clove, minced
5. 2 cups low-fat chicken broth or 2 cups vegetable broth
6. 2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
7. 2 teaspoons sugar
8. 1 teaspoon dried marjoram
9. 1/2 teaspoon dried basil
10. 1/4 teaspoon dried thyme
11. 2 bay leaves
12. 1 dash cayenne pepper
13. 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.