Ground Beef Vegetable Soup

Ingredients

• 1 T olive oil, divided
• 2 lb. lean ground beef
• Salt and fresh-ground black pepper to taste
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 T minced garlic
• 1 T dried parsley
• 1 1/2 tsp. dried thyme
• 2 tsp. Spike Seasoning
• 1/2 tsp. ground fennel
• 6 cups beef stock
• 1 can vegetable broth
• 2 14.5 oz. cans petite dice tomatoes
• 4 cups chopped cabbage
• 1 1/2 cups frozen cauliflower rice
• 3 cups chopped spinach
• 2 T Sherry Vinegar

Directions

1. Warm the olive oil in a large frying pan over medium-high heat. Add the ground beef and cook until nicely browned, crumbling it with a turner or potato masher as it cooks. Sprinkle the cooked beef with salt and fresh-ground black pepper, then transfer it to the soup pot.
2. As the beef cooks, chop the onion and celery. Add a little more oil to the same frying pan, then cook the onion and celery for about 3 minutes, just until they begin to take on a bit of color. Stir in the minced garlic, dried parsley, dried thyme, Spike Seasoning, and ground fennel, and cook for another 1-2 minutes.
3. Pour the beef stock and vegetable stock into the frying pan, using the liquid to loosen up all the good browned bits. Add that mixture to the soup pot, along with the canned petite dice tomatoes.
4. Turn the heat to low and let the soup simmer for 20 minutes, or longer if you like, while you chop the cabbage. Take the cauliflower rice out of the freezer so it can start thawing.
5. After 20 minutes, add the chopped cabbage and frozen cauliflower rice to the soup pot. Keep the soup at a simmer for another 20 minutes, or longer, while you chop the spinach.
6. Stir the chopped spinach into the soup and cook for 10 minutes more, or longer if needed. Add the Sherry Vinegar, or another mild light vinegar, and simmer for 5 minutes more.
7. Taste the soup and season with additional salt and fresh-ground black pepper if you want it. Serve hot, with grated Parmesan cheese or sour cream to add at the table.