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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.72 Kcal (660 kJ) | ||
| Calories from fat | 46.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 8% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 5% | |
| Sodium | 274.74mg | 11% | |
| Potassium | 611.16mg | 13% | |
| Total Carbs | 22.8g | 8% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.8mg | 5% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 47.06 Kcal (197 kJ) | ||
| Calories from fat | 13.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 8% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 5% | |
| Sodium | 81.98mg | 11% | |
| Potassium | 182.38mg | 13% | |
| Total Carbs | 6.8g | 8% | |
| Sugars | 2.48g | 33% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 1.89g | 13% | |
| Vitamin C | 2.6mg | 15% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.2mg | 5% | |
| Calcium | 17.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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