Ingredients
two tablespoons butter
one onion, chopped
three cloves garlic, minced
three cups chicken stock
one (14 ounce) can beef broth
one and half cups water
two (6 ounce) cans tomato paste with basil
one (14.5 ounce) can diced tomatoes with jalapenos
two potatoes, diced3 stalks celery, chopped
one zucchini, chopped3 carrots, chopped1 (15 ounce) can garbanzo beans
Instructions:
Heat butter in a large pot over medium heat; mix and stir onion and garlic until onion is transparent, five to ten minutes. Add chicken stock, beef broth, and water; bring to a simmer. Mix tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, ten to fifteen minutes. Mix celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer tiill potatoes are tender and flavors have blended, forty five minutes.
馃槝
