Ingredients
- 2 teaspoons unsalted butter
- 1 green bell pepper, medium (seeded and diced)
- 1 onion, medium (finely chopped)
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1 can (32 ounce) tomatoes, diced (low-sodium, undrained)
- 2 teaspoons granulated sugar
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 bay leaves
- Dash cayenne pepper
- 1/4 teaspoon black pepper
- Salt, to taste
How to Make
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Step 1: In a Dutch Oven over medium heat, melt butter.
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Step 2: Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more broth.
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Step 3: Add all remaining ingredients and rest of the broth. 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.
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Step 4: Add salt to taste.
We hope you enjoy this recipe!
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