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Combine the seasonings and set aside.
Lightly season the ground beef with salt and pepper. Add it to a 4.5 quart soup pot over medium-high heat. Cook and crumble for 5 minutes, or until most of the pink is gone. Add the onions and celery and toss to coat. Cook for 5 minutes, or until the vegetables are softened. Drain excess grease.
Add the garlic, Worcestershire sauce, and seasonings. Toss to coat and cook for 1 minute.
Add the potatoes, beef broth, chicken broth, cream of chicken soup, and milk. Stir to combine. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 30 minutes.
Add the frozen vegetables and cook for 10 more minutes or until the potatoes are fork tender. Taste and add any seasonings as needed. Serve!
Add the ground beef to a skillet over medium-high heat and season with salt and pepper. Cook and crumble for 5 minutes, or until most of the pink is gone.
Add the onions and celery and toss to coat. Cook for 5 minutes, or until the vegetables are softened.
Drain excess grease and transfer it to the slow cooker along with all remaining ingredients the frozen vegetables.
Cook on high for 4-5 hours or low for 7-8 hours, or until the potatoes are fork tender.
Add frozen vegetables and cook for an additional 15 minutes.