Slow Cooker Vegetable Soup

1 pound boneless round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours.

Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender. Makes 8-10 servings (about 2-1/2 quarts).