In a large soup pot or dutch oven, begin browning ground beef over medium heat.

When beef is about halfway done cooking, add the onions and carrots and continue cooking until meat is no longer pink.

Add zucchini, squash, potatoes, Worcestershire sauce, tomato paste, Italian seasoning, paprika, garlic salt, pepper, sugar, and broth to the beef. Stir until well blended.

Bring to a simmer, cover, and allow to simmer for 30 minutes or until potatoes and other vegetables are soft.

Add frozen peas and corn and continue to simmer for 5-10 minutes or until they thaw and heat up with the rest of the soup.