Vegetable beef soup from pot roast

Name: Vegetable beef soup from pot roast
Ingredients: 6 cups leftover meat and vegetables from pot roast; 4 cups assorted mixed vegetables, or two bags frozen; 3 15-oz cans petite diced tomatos; 1 15-oz can tomato sauce; 6 cloves garlic, minced; 2 shallots, minced; 2 tablespoons olive oil; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh rosemary, chopped; 2 bay leaves; 1 teaspoon Pick-a-Peppa hot sauce (or your favorite); 2 teaspoons sugar; salt and pepper to taste