Southern Tomato Veggie Soup - cooking recipe

Ingredients

74 ounces canned tomatoes, roughly chopped
1 quart chicken broth
1 (15 ounce) can tomato sauce
1 medium vidalia onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/3 cup fresh basil, chopped
1/3 cup sugar
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 lbs stew meat (or cubed top sirloin steak)
3 lbs white potatoes, peeled and diced
1 1/2 cups fresh green beans (or frozen)
1 1/2 cups fresh corn kernels (or frozen)

Preparation

In a large stockpot, combine the tomatoes,broth, tomato sauce, onion, celery, carrot, basil, sugar, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer.
In a large skillet, heat vegetable oil over medium-high heat. Add meat and cook until browned. Add to tomato mixture and simmer until meat is tender, approximately 1 hour. Add potatoes and simmer for 10 minutes. Add green beans and corn and simmer another 5-6 minutes.