Place all items in your heavy bottomed soup or crock pot except for herbs. If preparing on stove top, bring up slowly to a boil, and then cover and simmer over low heat for 2 hours. Uncover and add in chopped fresh herbs. Cook off almost all water and juices, about another 2 hours (stir occasionally to make sure it doesn't burn on bottom.) Allow to cool slightly, and pass through a food mill to remove just the most solid bits of skin and seeds. Taste and adjust salt and pepper. Serve either as is or with a stir of cream or vegan alternative milk. Reheats very well, and is tasty cold, too.
If using a crockpot, cook on high 4 hours, and then remove lid add herbs and continue to cook on high another 4-6 hours, or until most of the liquid has evaporated.