In a large stockpot, cook the meat, onion, and garlic until the meat is cooked through, and drain any excess liquid.
Add the tomato sauce, tomatoes, water salt, pepper, Worcestershire sauce, bay leaf, and carrots.
Bring to a boil, lower heat, and simmer for 10 minutes.
Add the corn and rice, and continue cooking over medium heat until the rice is done and the carrots are tender, for about 30 to 40 minutes. If soup seems too thick, add more water to reach desired consistency. Serve.