In a frying pan over medium high heat, add the minced garlic and onions. Cook 1-2 minutes until onion turns translucent. Add in the ground beef and break into small pieces with a spatula. Cook until the ground beef is no longer pink. Drain any excess liquid.
Slow Cooker Instructions: Add the ground beef mixture to a slow cooker along with carrots, celery, corn, peas, diced tomatoes, tomato sauce, tamari sauce (or soy sauce), salt, pepper, and broth. Mix together and cook on low for 6-8 hours.
Soup can be served when carrots are soft when poked with a fork.
Storage In Fridge: Let soup cool completely then add to an airtight container and store in the fridge for up to one week.
Freezer Instructions: To freeze, let cool completely then add to a large Ziploc freezer bag. Remove any excess air and seal tightly. Lay flat in the freezer. Can be frozen for up to 3 months.
You can also cook this soup on the stovetop. Here are the instructions: Make the ground beef mixture in a frying pan using the instructions above. Then add the ground beef mixture along with carrots, celery, corn, peas, diced tomatoes, tomato sauce, tamari sauce (or soy sauce), salt, pepper, and broth to a large pot. Bring to a boil, then reduce the heat and let simmer for 20-30 minutes or until carrots are soft when poked with a fork. Use a soup ladle to pour into bowls, serve and enjoy!