In a large dutch oven brown ground beef with the onion and drain. Set the ground beef aside. Rinse and wipe out the dutch oven if desired.
Add the green beans, cabbage, radishes, and bell pepper to the dutch oven along with 2 tablespoons of butter. Saute for 8-10 minutes on medium/low heat.
Add the canned tomatoes, beef broth, Braggs Aminos, and spices to the ground beef and vegetable mixture then bring to a boil.
Reduce heat to a slow boil and cover with a lid. Simmer for 50 minutes stirring occasionally.
Add the chopped zucchini, squash, and okra to the pot and simmer for another 25 minutes on medium heat with the lid on.
If the soup reduces too much, add more broth.
Salt and pepper to taste. Enjoy!