Combine all ingredients and cook on low in a slow cooker for 8-10 hours or until meat is tender.
Delicious served topped with grated tasty cheese and sprinkled with fresh parsley.
Carb it up by adding potato, parsnip, peas and carrots if it fits in with your way of eating.
Conventional Stove Top Method
Use a quality cut of meat for this method as this is not slow cooked and will be tough otherwise. Use sirloin steak, chuck roast or chuck shoulder/pot roast.
Add a dash of oil to a large heavy bottom soup pot and brown off the beef at a high temperature for about 10 minutes. Add the onion and continue to cook for about 5 minutes. Add the water, stock and all herbs and condiments, and simmer with the lid on for for 1-2 hours. The longer the better!
Add all of the remaining ingredients to the soup pot and simmmer for a further 1 hour or until the vegetables are tender.
Notes
Carb this dish up by adding potato, parsnip, peas and carrots if it fits in with your way of eating.I highly recommend cooking this soup in a slow cooker if you have one. Slow cooking means you can use cheaper cuts of meat and any meat that is used, should melt in your mouth.