2 cans beef or vegetable broth
3 cups water
2 large new red potatoes, scrubbed and chunked
4 medium carrots, peeled and cut into chunks
3 medium zucchini, chunked
1 large green bell pepper, seeded and coarsely chopped
1 large onion, chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp oregano
1/4 tsp basil
In a large saucepan or a soup pot, combine all the ingredients and mix together well. Bring to a boil over high heat; reduce heat and cook on low for an hour or until the vegetables are tender.
Note: If you want a “meat” soup, add 1 cup browned ground beef that has been drained or a cup of diced cooked chicken.