2 tablespoons olive oil
4 large cloves garlic, finely minced, or to taste
2 pounds firm, ripe tomatoes, cored and cut into 1-inch pieces
2 pounds (about 3 large) potatoes, peeled and cut into 1-inch pieces
Salt and freshly ground black pepper
6 to 7 cups water
2 chicken bouillon cubes
3 sprigs fresh rosemary, or 1 1/2 teaspoons dried, crumbled
2 bay leaves
1 tablespoon minced fresh oregano, or 1 1/2 teaspoons dried, crumbled
1 teaspoon herbs de Provence
1 teaspoon lemon pepper seasoning
3 dried red chilies, or to taste (optional)
1/3 cup minced fresh parsley
Lemon juice, to taste
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