1/2Cup Fresh parsley,minced + additional for garnish
In a 7 quart slow cooker, stir together all of the ingredients, up to the ground beef.
Cover the slow cooker and cook on HIGH for 3 hours.
Once the soup as cooked for 3 hours, heat a large, non-stick frying pan on medium heat and cook the beef until ti's no longer pink, draining any excess fat. Add it into the slow cooker.
Put the tapioca starch in a medium bowl. Add 1/4 Cup +2 Tbsp of the hot broth from the slow cooker into the bowl and quickly whisk until smooth. Add it into the slow cooker, whisk the soup as you pour it in. Finally, stir in the fresh parsley.
Cover and cook and additional 30 mins - 1 hour, until the soup has thickened up a little bit.
Serve with extra parsley and DEVOUR!
*We thought this needed the full 1 tsp of salt. But, if you're sensitive you may want to start with 1/2 tsp and cook the soup. Then, adjust the saltiness once it's cooked, to your taste!