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Heat the olive oil in a large heavy frying pan and cook ground beef until it’s well-browned, breaking apart with the turner as you cook.
Chop the onion and celery.
Put the ground beef, chopped onion, chopped celery, crushed garlic, canned tomatoes and water you rinse the cans with, beef stock, vegetable broth, dried parsley, dried thyme and Spike Seasoning into the slow cooker and cook about 4-5 hours on high or 8-10 hours on low.
While soup cooks, thinly slice the cabbage and chop the spinach. Take cauliflower rice out of the freezer, measure 1 ½ cups, and let it thaw on the counter for an hour or so if possible.
After soup has cooked 4 hours on high or 8-9 hours on low, add the cauliflower rice, cabbage, and spinach, turn the slow cooker to high if needed, and cook about 1 hour more, or until the cabbage and cauliflower rice is done. (Add the pinch of red pepper now if you're using it.)
Taste soup and add salt and fresh-ground black pepper as desired. (I added a tiny bit of each.)
Stir in the sherry vinegar or other vinegar (start with 2 T and taste to see if you want to add more.) Serve hot, with sour cream or grated Parmesan cheese to add at the table.
This freezes well. Let thaw in the refrigerator overnight and then heat in the microwave or in a small pan on the stove.