Chop all the vegetables, potatoes and onion into chunks
Place all the chopped veg into a large saucepan, add the water and place the pan on a low light
Add a dash of Worcestershire sauce, salt, pepper and the mixed herbs (I normally use about a teaspoon of herbs)
Simmer on a low light for 3 to 4 hours.
Remember to stir the soup occasionally and top the water up as necessary to stop it going dry. I think making the soup slowly gets a better flavour, but if you want to speed things up a bit you can cook this at a higher temperature.
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