1.Combine beef, garlic, onion, celery, carrot, potato, tomatoes, the water, stock and bay leaves in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 9 hours.
2.Add peas to cooker; cook, covered, a further 30 minutes.
3.Discard bay leaves. Season to taste.
4.Serve soup sprinkled with parsley.
Suitable to freeze at the end of step 3.