Recipe courtesy of Padma Lakshmi
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 to 6 servings

Ingredients

  • 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

Directions

In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes 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.

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