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)
Heat butter in a pot or Dutch oven over medium heat.
Add the onions, carrots, and bell peppers. Sauté for 7 to 10 minutes, until onions are translucent and browned.
Add the minced garlic. Sauté for about a minute, until fragrant.
Add the cauliflower, green beans, diced tomatoes, potatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste.
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.