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HH Chunky Vegetable Soup


  • 2 tbsp butter

  • 1 large onion, diced

  • 2 large bell peppers, diced

  • 2 medium carrots, diced

  • 4 cloves garlic, minced

  • 1 medium head cauliflower (cut into 1-inch florets)

  • 2 cups green beans (trimmed, cut into 1-inch pieces)

  • 2 white potatoes, diced

  • 2 14.5-oz cans fire roasted tomatoes

  • 1 cup green peas (frozen)

  • 8 cups chicken bone broth

  • 1 tbsp Italian seasoning

  • Sea salt (to taste)

  • Black pepper (to taste)


  1. Heat butter in a pot or Dutch oven over medium heat.

  2. Add the onions, carrots, and bell peppers. Sauté for 7 to 10 minutes, until onions are translucent and browned.

  3. Add the minced garlic. Sauté for about a minute, until fragrant.

  4. Add the cauliflower, green beans, diced tomatoes, potatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste.

  5. Bring the soup to a boil. Add the frozen peas. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.

  6. Enjoy!

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