1 lb lean ground beef

1 medium yellow onion, finely chopped

2 cloves garlic, minced

4 cups cauliflower florets, cut into pieces

1 small carrot, diced

1 celery stalk, sliced

14 oz can chopped tomatoes

6 cups beef broth

1 cup yellow string beans

1 tsp Italian seasoning

Salt and black pepper, to taste

Chopped parsley, for serving

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In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the pot. Sauté for 3–4 minutes until fragrant and translucent.
Stir in the cauliflower, carrot, and celery. Cook for 3–5 minutes until slightly tender.
Add the chopped tomatoes, beef broth, and Italian seasoning. Stir to combine and bring to a boil.
Reduce heat and let the soup simmer for 15–20 minutes until the vegetables are tender.
Add the yellow string beans and cook for an additional 5 minutes until crisp-tender.
Season with salt and black pepper to taste.
Serve hot, garnished with freshly chopped parsley.

Swap cauliflower for broccoli or zucchini for a different low-carb twist.

Add diced bell peppers or mushrooms for extra flavor and nutrition.

Use ground turkey or chicken instead of beef for a lighter version.

Sprinkle with shredded cheese before serving for a richer flavor.

Add hot sauce or red pepper flakes for a spicier soup.