In a large stockpot, heat the oil over medium heat and when it is hot, but not smoking, add the onion, red pepper, mushrooms, carrots and celery. Stir with a wooden spoon so that all the ingredients are coated with a bit of oil, season with a pinch of salt and pepper and add the marjoram (rubbing it between your palms over the soup pot).

Reduce the heat to low and cover the pot. Lift the lid and stir the vegetables every minute or so until they are tender but not browned; this should take 3-5 minutes. Add the bay leaf, stir and add the diced tomatoes. Increase the heat to medium-high.

Add the green beans and continue cooking at a simmer for another 10 minutes.

132 calories per serving, GL=4, Glycals=5

As soon as the mixture starts to simmer, add the chicken stock, vegetable juice and water. Stir and return the lid to the pot, set to partially cover it. Keep an eye on the soup and as soon as it begins to boil reduce the heat to low. Cook, covered, at a low simmer for 20 minutes.