Bell pepper soup

Finely chop the onion. Cut the bell peppers into 1 cm cubes. Slice the garlic thinly. Cut the potatoes into 1 cm cubes and submerge them in cold water so they do not turn brown before they are needed.

Heat the oil in a saucepan over medium heat, add the chopped onion and sauté, stirring frequently, until golden brown. Add the bell pepper and garlic and stir for 1 minute. Add the all-purpose flour, sweet paprika, and hot paprika, and sauté, stirring constantly, for 1 minute. Pour in the broth, stir, bring to a boil, reduce the heat to low, and simmer uncovered for 10 minutes.

Add the diced potatoes, 1 teaspoon of salt, pepper, and the marjoram rubbed between your palms. Bring to a boil, stir, reduce the heat to low, and cook for another 15 minutes or until the potatoes are tender.