Best Beef & Vegetable soup ever... made with leftovers

So,
I made a roast again. Beef in a pot - aka "pot roast."
That was Thursday night or so. By Saturday, we were snowed in and I wanted nothing more than to take the leftover roast and create a pot of hot soup.

That I did and it came out INCREDIBLE!!

Ingredients:
Leftover roast, cut into small bits
~6 cups beef broth
~4 tablespoons tomato sauce
1 can of basil/spiced diced tomatoes
1 bag of frozen veggies (I used steamers, corn/carrots/peas); thawed
~1/2 box elbow macaroni or small pasta of choice; cooked al dente
1-2 Stalks celery

Directions:
Heat all ingredients in a large pot. Noodles were only partially cooked and thus will get fully cooked (or over cooked, so be careful) during heating.

This seriously came out delicious. I was stoked!
It was a little too flavorful at first, perhaps tangy because of the flavored diced tomatoes so I decided to toss in celery to neutralize. You may want to use plain tomatoes. (Where did I get to smart to have the idea to toss in celery to soak up some of the flavorness? No frickin clue!)

Enjoy!