Slow-Cooker Steak Beef Vegetable Soup By Robin

What a treat to come home from work and have this savory soup ready to eat. 
It's a nice traditional beef soup with old-fashioned goodness.

Ingredients: 
1 pound boneless round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
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 teaspoon salt
1/2 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables 
1 pinch of crushed red pepper flakes (optional)

Directions: 
In a 3-qt. slow cooker, combine the first 12 ingredients. 
Cover and cook on high for 6 hours. 
Add vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

Yield: 8-10 servings (about 2-1/2 quarts).