First prepare the beans by rinsing them under cold running water and soaking them in cold water to cover overnight. Drain and rinse under cold water.

To prepare the soup, place meat and soaked beans in a large saucepan.

Add stock, bring to the boil and boil rapidly for 10 minutes.

Then simmer for 2 hours or until meat is tender. Replenish liquid with stock if necessary.

Remove meat and cut into cubes.

Puree half the beans in a liquidizer or rub through a sieve.

Return meat cubes and pureed beans to soup. Add remaining ingredients except bacon and parsley and simmer for 30 minutes.

Fry bacon until crisp.

Sprinkle bacon and parsley over soup just before serving.