Creole Tomato Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
2 teaspoon: margarine -- * see note,
1 medium: green pepper -- diced,
1 medium: onion -- finely chopped,
1 medium: garlic clove -- minced,
2 cup: chicken bouillon,
2 can: tomatoes, canned -- ** see,
1: note,
2 teaspoon: 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,
1: salt -- to taste,
Directions:
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.
NOTES : * non-diet, tub-style
** 16 ounce cans / pureed with juice
Recipe By : Skinny Soups
From: Meg Antczak Date: 29 May 96
Yield: 4 servings
Source from luhu.jp
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.
NOTES : * non-diet, tub-style
** 16 ounce cans / pureed with juice
Recipe By : Skinny Soups
From: Meg Antczak Date: 29 May 96
Yield: 4 servings
Source from luhu.jp
Tags
Vegetables