Peel your potatoes and carrots. Then, chop the potatoes into cubes and your cut your carrots into slices. Chop your onion in large, bite-sized chunks or slices. Put in a bowl and set aside.
Pour your diced tomatoes (with the juices) into a small food processor and blend until it is a thick pureed consistency. Set aside.
Cut your meat into cubes. In a medium bowl, toss the meat with flour, coating the meat completely.
Pour your olive/coconut oil into a large stockpot and turn the heat up to medium-high. Once the oil is hot, throw the meat into the pot, tossing until all sides are brown.
Turn heat down to medium. Add vegetables, garlic, tomato puree and seasonings to the pot with the meat, mixing thoroughly. Cover with the broth and water, giving it a good stir and then covering with the lid.
Bring the broth to boil. Once it reaches a boil, turn the heat slightly down and simmer the soup until the meat is cooked through and the veggies are tender.
