In a crockpot, add 1 finely chopped celery stalk with leaves, 2 cans Italian stewed tomatoes, 1 chopped large onion, 2 cups vegetable stock, 1 tablespoon parsley, 1 tablespoon tarragon, 1 glove chopped garlic, and salt & pepper to taste. Turn on medium heat and cook for 1½ hours.
Add pork loin to the crockpot making sure it sits at the bottom and cover with the vegetable mixture. Continue to cook on medium heat for 2 hours.
Add to the crockpot, 6 large peeled and cut carrots. Continue to cook on medium heat for 1 hour.
Stir in 6 large peeled and quartered potatoes. Continue to cook on medium heat for 1 hour.
Serve in a large soup bowl, garnish with parsley and a side of crusty bread for dipping.