In a large heavy bottom skillet, brown the Ground Sirloin until it's done, and no pink is visible.

Sprinkle the Sirloin with Garlic Salt, and Seasoned Pepper, stir well, and add to the Crock-Pot.

Chop the onion, and add to the Crock-Pot.

Peel the Potatoes and Carrots.  Dice the potatoes, and slice the carrots, and add to the Crock-Pot.

Add the Minced Garlic, and Chicken Broth, and Stir well.

Add the can of Tomato Paste, Soup Mix, and Italian Seasoning, and add water to cover about 3 inches over the ingredients.

Stir well to blend together, and add Garlic Salt, Seasoned Salt, and Seasoned Pepper to taste.

Add Brown Sugar, and stir.

Place the lid on the Crock-Pot, and leave on high setting for 6 hours, stirring occasionally.

About 45 minutes before you're ready to serve the soup, add the frozen Peas, and stir well.

Adding the Peas at the very end of cooking will help them to maintain their green color.

If you are not ready to serve the Soup at the 6-hour mark, turn the Crock-Pot on low, and add more water if needed.

Serve with your favorite crackers or bread.  Enjoy!