Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 bell pepper, chopped
  • 2 medium potatoes, diced
  • 1 zucchini, sliced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 8 cups water or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Fresh parsley or cilantro for garnish (optional)

Instructions:

  1. Wash, peel, and chop all vegetables as listed above.
  2. Heat olive oil in a large pot over medium heat.
  3. Add diced onion and sauté until translucent, about 5 minutes.
  4. Stir in minced garlic and sauté for an additional 1-2 minutes until fragrant.
  5. Incorporate carrots, bell pepper, potatoes, and green beans. Stir for 2-3 minutes.
  6. Pour in water or vegetable broth.
  7. Add bay leaves, oregano, salt, and pepper. Stir to combine.
  8. Bring the mixture to a boil, then reduce heat to low.
  9. Cover and let it simmer for 30 minutes, or until vegetables are tender.
  10. Remove a piece of potato to check tenderness. Adjust seasoning if needed.
  11. Ladle the caldo into bowls and garnish with fresh parsley or cilantro if desired.