Bring water to a boil and add the meat. Bring to the boil again, skim off foam and lower the heat.
Let the meat simmer until tender, approx. 1 hour.
The amount of water can vary slightly. It depends on the size of the pot and the size of the vegetables. Have enough water in the pan to cover the meat and vegetables.
Add broth to the casserole with the meat.
Add vegetables to the casserole.
Let the soup simmer for approx. 15 minutes until the vegetables are tender.
Season with salt and pepper, and sprinkle with finely chopped thyme before serving.
Serve the soup with low-carb bread and butter.
Be aware that there is a big difference in the amount of carbohydrates in the broths found in stores. For low-carb / keto it should be below 5g per 100g of carbohydrates.
