Servings: You should end up with about 16 cups of soup, or 10 1.5-cup servings at 160 calories per serving, or 200 calories per 2-cup serving.

2 28oz cans whole, peeled tomatoes 2 28oz cans whole, peeled tomatoes
1 medium or large onion, diced 1 medium or large onion, diced
1 cup of diced celery 1 cup of diced celery
3-4 medium russet potatoes, peeled and diced 3 to 4 medium russet potatoes, peeled and diced
1.5 cups diced carrots (or 1 can of sliced carrots) 1.5 cups diced carrots (or 1 can of sliced carrots)
1.5 cups frozen corn (or about 1 can of corn) 1.5 cups frozen corn (or about 1 can of corn)
1.5 cups frozen peas (or 1 can) 1.5 cups frozen peas (or 1 can)
1.5 cups chopped green beans (or 1 can) 1.5 cups chopped green beans (or 1 can)
1.5 tsp garlic powder 1.5 tsp garlic powder
1 tbsp honey 1 tbsp honey
1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
1 tbsp soy sauce 1 tbsp soy sauce
2 tsp (or to taste) Sriracha or other hot sauce 2 tsp (or to taste) Sriracha or other hot sauce
Salt and pepper to taste Salt and pepper to taste

Dump the tomatoes (with juices), onion, celery, potatoes, corn and carrots (unless you're using canned), into a large pot or dutch oven. Add in the garlic powder, honey, sauces, and a little bit of salt and pepper to start.
Bring to a boil, and then turn down on low to simmer. Simmer for about 45 minutes, stirring occasionally, until your carrots and potatoes are cooked through. (If it doesn't look like there is enough liquid from the tomatoes, add in a little bit of water)
Now dump in your peas and green beans (If you're using all canned vegetables, this is where you would add in your carrots).
Bring back up to a boil and simmer for an additional 10 to 15 minutes, or until the green vegetables are cooked.
If the soup is looking a bit too thick at any point, just add a bit of water until it's a consistency you like.