Ravioli Soup

Ingredients

1 tablespoon olive oil

1 cup fresh bell pepper, diced

1 cup mixed vegetables, frozen

1 large onion, diced small

3 cloves garlic, minced

1 small can diced tomatoes

15 oz chicken broth or vegetable broth

2 cups hot water

1/4 teaspoon ground black pepper

1 teaspoon dried marjoram

1 package 9 oz frozen cheese ravioli

2 cups diced zucchini

Heat oil in a large skillet over medium heat.

Add pepper and onions, garlic and ground pepper and roast, stirring, for 1 minute.

Transfer to a soup pot.

Place soup pot over high heat and add diced tomatoes, broth of choice, water and marjoram; bring to a boil.

Add ravioli and cook for 3 minutes less than the package directions.

Time to add zucchini and cook about 3 minutes.

Serve the soup warm, with sour cream or yogurt and pickled chili peppers (all optional)