Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the ground beef and cook, crumbling it with a spoon, until browned. Add the onions, celery and carrots and cook until soft, about 5 minutes. Stir in the Bragg Sprinkle Seasoning and sea salt. Pour in the beef stock, add the pearl onions and potatoes. Bring to a simmer and cook until potatoes and pearl onions are tender, about 15-20 minutes. Add the frozen peas and Worcestershire Sauce, heat through, then serve.