Combine chopped tomatoes, chicken broth, tomato sauce, chopped onion, chopped celery, chopped carrot, chopped basil, sugar, salt, and pepper in a large stockpot.

Bring the mixture to a boil over high heat.

Reduce heat to low and simmer.

In a separate large skillet, heat vegetable oil over medium-high heat.

Add stew meat and cook until browned on all sides.

Transfer the browned stew meat to the tomato mixture in the stockpot.

Continue to simmer until the meat is tender, approximately 1 hour.

Add diced potatoes to the soup and simmer for 10 minutes.

Add green beans and corn to the soup and simmer for an additional 5-6 minutes, or until the vegetables are tender.