Step 1

In a 7-quart Crock-Pot, stir together all of the ingredients, up to the ground beef.

Step 2

Cover the Crock-Pot and cook on high for 3 hours.

Step 3

Once the soup has cooked, heat a large, nonstick frying pan on medium heat and cook the beef until it's no longer pink, draining off any excess fat. Add the beef to the Crock-Pot.

Step 4

Put the tapioca starch in a medium bowl. Add 1/4 cup plus 2 tablespoons of the hot broth from the Crock-Pot into the bowl and quickly whisk until smooth. Add this to the Crock-Pot, whisking the soup as you pour it in. Finally, stir in the fresh parsley.

Step 5

Cover and cook and additional 30 minutes to 1 hour, until the soup has thickened a little bit.

Step 6

Serve with extra parsley and DEVOUR!