In a large Dutch oven, cook the ground beef until cooked through, on medium-high heat for 4-5 minutes. Salt and pepper; remove from the heat and set aside. Dab ground beef dry with paper towels to remove any grease.

In the same Dutch oven, heat 2 Tbsp olive oil and add the onion and shallots; cook until tender and clear, 4-5 minutes on medium heat. At the end, add in the garlic and cook for additional 1 minute. Add in the squash and cook until tender, another 3-4 minutes.

Pour in the beef stock, and add the ground beef back into the pot. If you want a tomato base soup, add the tomatoes. Heat to a robust boiling, and then turn down to simmer for 5 minutes.

Add the sweet potatoes and simmer for 5-7 minutes, until tender (but not overcooked). Or, if you are not adding sweet potatoes, skip this step.

Add the cauliflower rice, frozen vegetables, and seasoning. Bring to a boil, then reduce heat to low, and cover and simmer for 10 minutes.

Stir in parsley (optional) and serve warm.