Vegetable Soup

1 16 oz can crushed tomatoes
1 soup can water
1 large onion chopped
1 carrot thinly sliced
4 stalks chopped celery
4-5 potatoes
1 8 oz can tomato sauce
1 8 oz can peas
1 8 oz can whole kernal corn
1 8 oz green beans
4 c more water if needed
1/2 tsp Lawry's season salt more to taste if wanted
1/2 stick margarine

Cook on medium heat until potatoes and vetables are tender. Test in 30 minutes then again in 15 minutes. If desired add 1/2 c rice or macaroni oafer soup has cooked 30 min.