![](https://cdn.statically.io/img/www.allrecipes.com/thmb/62f8rp1cn8TU4bqeVGEQFIHen-M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8376407-35975970b05643a786e6fa6eaab0855b.jpg)
Ingredients
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2 cups beef broth
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2 cups chicken broth
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4 cups vegetable broth, divided
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½ (14 ounce) can fire-roasted diced tomatoes
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1 medium tomato, cored and halved
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½ medium white onion, roughly chopped
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2 cloves garlic, peeled
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1 teaspoon chicken soup base (such as Better than Bouillon®)
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1 tablespoon grapeseed oil
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1 (7 ounce) package fresh mint leaves, lightly crushed, plus more for garnish
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½ teaspoon dried oregano
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½ teaspoon ground cumin
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1 medium zucchini, diced
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1 pinch salt to taste
Directions
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Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
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Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
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Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
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Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.
Cook's Notes:
You can use any combination of broth to equal 8 cups.
For a less spicy version, use regular canned diced tomatoes. Instead of discarding the leftover tomato solids, you can add them to your favorite salsa.
Nutrition Facts (per serving)
149 | Calories |
3g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 149 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Cholesterol 2mg | 1% |
Sodium 907mg | 39% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 7mg | 8% |
Calcium 29mg | 2% |
Iron 1mg | 8% |
Potassium 186mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.