2 teaspoons Margarine
1 medium green (or red) pepper, seeded and diced
1 medium onion, chopped
1 garlic clove, minced
2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves (or 1 large)
1 dash cayenne pepper (optional)

1/4 teaspoon Black Pepper

Melt butter, Add green pepper, onion, garlic and 3 tablespoons of the broth. sauteing, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
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.