Thaw your frozen veggies. You can leave them in the fridge overnight or thaw them day-of in a microwave safe bowl; nuke for a minute, stir, and one more minute should do it.
In your soup pot over medium heat, brown the ground beef. When beef is about half browned, add in the garlic and onion.
Add in the cabbage and cook for about 5 minutes, until it starts to sweat out some of its moisture.
Add in the tomato juice, stewed tomatoes, and beef broth. Stir well and bring back up to temp.
Add in your beans, oregano, marjoram, basil, salt, and pepper.
Add in your sauerkraut, Worcestershire sauce, lemon, and brown sugar, and mix well.
Let the soup simmer for 1-2 hours, stirring occasionally. Near the end of the cooking time, taste it and decide if you want to adjust anything. Too sweet, add some more Worcestershire or sauerkraut. Too tangy, add in some more sugar.
Optional: Add in a bit of water if the liquid-to-stuff level is looking too low.
Serve and enjoy! This soup can be eaten hot or cold.