In a large saucepan
set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes
and salt and pepper and cook, stirring occasionally, for 5 minutes. Add enough water to cover the vegetables, the bouillon
cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer
, skimming and stirring occasionally, for 15 minutes or until vegetables are tender. Before serving, discard bay leaves and rosemary
sprigs, stir in the parsley and season with the lemon juice.