Brown 2 lbs ground beef, 1 chopped onion, and ½ cup chopped celery until completely cooked.
Add 6 oz tomato paste, 6 cups beef broth, 28 canned diced tomatoes with the juice, 1 cup cut green beans, 1 cup sliced carrots, 1 cup cubed radishes, 1 bay leaf, 1 tbs crushed garlic, 1 teaspoon seasoned salt.
Cook to a boil.
Lower temperature to a simmer or low heat, and cook for two hours.
*Note: I like the carrots in my soup, but if you want to cut additional carbs, you can take those out.