Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::6
Yield::6 servings
Ingredients
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2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
3 cups chicken stock
1 (14 ounce) can beef broth
1 ½ cups water
2 (6 ounce) cans tomato paste with basil (such as Hunt's®)
1 (14.5 ounce) can diced tomatoes with jalapenos
2 potatoes, diced
3 stalks celery, chopped
1 zucchini, chopped
3 carrots, chopped
1 (15 ounce) can garbanzo beans, drained
Directions
Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.