Chopand fry the onion with the minced beef in a tablespoon of oil (preferably coconut oil) over a medium heat until the meat is no longer pink. Drain any excess fat.
Chop all of the vegetable and add them to a large saucepan. (I live in Bolton, England where we can buy a bag of 'pot herbs' (as pictured) and they work just as well for this recipe.
Add the mince and onion, the tinned tomatoes, the herbs and the water. You may need to experiment with the water as I find that 6 cups is too much.
Play about with spices if you like too. We've had this soup with either cayenne pepper or chilli powder for an extra kick! Enjoy!!!