Brown ground beef in a stock pot over medium-high heat. Remove from pot and set aside.
Add celery, onion, roasted garlic and 1/2 cup broth. Scrape the bottom of the pan to deglaze and cook until celery is tender.
Stir in tomato paste, parsley, onion powder, cayenne, salt and pepper.
Add cabbage, kale and remaining broth and simmer 10 minutes.
Add ground beef back to pan and simmer an additional 10 minutes.