Add rice, 1-1/3 cups water, and a heavy dash of salt to a small saucepan then bring to a boil. Place a lid on top, turn heat down to medium-low, then simmer for 10-15 minutes, or until rice is al dente. Take pan off heat then let rice steam with the lid on for 5 minutes before fluffing with a fork and setting aside.

Meanwhile, heat a large soup pot over medium-high heat then add ground beef, carrots, celery, and dried minced onion. Season with salt and pepper then saute until beef is cooked through. Add beef broth, crushed tomatoes, V8 juice, garbanzo beans, and potatoes then turn heat up to bring soup to a boil. Turn heat down to medium then simmer until the vegetables are tender, 30-35 minutes (if vegetables are taking too long to soften, place a lid on top of the soup pot for awhile to help speed things along.) Stir in cooked rice and peas, taste and add salt and pepper if necessary, and then serve.