2cupschopped green beansfresh or frozen; I used frozen Italian cut green beans
2bay leaves
Instructions
In a saute pan over medium-high heat, brown ground beef. Remove from heat and set aside (or move cooked beef and beef fat to a large bowl or deep plate).
To a saute pan on medium-low heat, add olive oil. When olive oil is heated, add chopped red onion and saute until beginning to turn translucent. Add garlic. Cook until onions are translucent and the garlic is starting to brown.
Add bell pepper, carrot, and celery. Stir mixture thoroughly and saute for two minutes.
Add parsley, oregano, thyme, salt, and pepper. Stir mixture thoroughly and saute for one minute.
Add ground beef (and remaining pan fat), chicken stock, tomatoes, cauliflower, green beans, and bay leaves, and again thoroughly stir the mixture. Bring mixture to a low boil.
Then, reduce the heat to a gentle simmer. Simmer the soup, uncovered, for 20 minutes, stirring occasionally.
Remove bay leaves. Add salt and pepper to taste and serve.