Vegetable Beef Soup

Vegetable Beef Soup
Ingredients
(1)1 can (29oz.) tomato sauce
(2)1 can (29oz.) diced tomatoes
(3)2 medium onions coarsely chopped and sautéed
(4)3 or 4 medium potatoes coarsely chopped
(5) Equal amount of coarsely chopped carrots
(6)Equal amount of coarsely chopped celery
(7)Large chuck roast (diced and browned)
(8)6 beef bouillon (Use more with water to get the right amount of liquid)
(9) Tablespoon of sugar
(10)1 can (14oz.) corn (reserve liquids)
(11)1 can (14oz.) string beans, cut in half (reserve liquids)
Directions
Place ingredients 1 thru 9 in crockpot along with reserved liquid in 10 and 11.
Add enough bouillon liquid to make the pot almost full. Leave enough room for the canned corn and string beans.
If you choose to use Vegall for vegetables reduce but do not eliminate raw veggies (Potatoes, Carrots and Celery) and handle like items 10 and 11.
Cook on High until soup boils, then on low for at least 6 hours. The meat should not be chewy.
Put the canned veggies (10 and 11) in after soup is done.
(My sister Harriet says that a small amount of Sweet Potato at the end will do a better job of sweetening.
She also says that no respectable vegetable soup is complete without a small turnip, butter beans and peas. My pot gets too full if I add all that extra stuff. The turnip kinda turns me off.)