Slow-Cooker Vegetable Soup

(This is from the Taste of Home 1998 cookbook.)

1 lb boneless round steak, cut into 1/2 " cubes
1 can (14 1/2 oz) diced tomatoes, undrained
3 c water
2 potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt, optional
1/4 tsp pepper
1 1/2 c frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hrs. Add vegetables; cover and cook on high 2 hrs longer or til meat and vegetables are tender. Makes 8-10 servings (about 2 1/2 qts).