Easy Veggie-Beef Soup

1 round steak
3 (28 ounce) cans crushed or diced tomatoes
2 (16 ounce) cans whole kernel corn, drained
1 (16 ounce) can green peas
2 (16 ounce) cans whole potatoes
1 (8 ounce) box elbow macaroni

Pour canned tomatoes in a large pot set over medium heat. Add 1 1/2 cans water. Add macaroni and stir regularly to keep from sticking.

Cook round steak in a skillet until done, then cut into small pieces. While steak is cooking, add the canned corn, peas and potatoes to the pot. Add steak pieces along with the broth to the soup.

Season with salt, pepper and sugar to taste. Simmer until macaroni is tender.

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