Meaty vegetable soup

Prep: 25 minutes, plus soaking time

Cook: 1 hour 50 minutes

Makes: 8 main-dish servings

225g (1 ¼ cups) dry white beans; 1 tbsp vegetable oil; 1kg bone- in mutton snake, cross-cut into slices 1 ½ inches thick; 2 medium onions, chopped; 3 garlic cloves; crushed; 1/8 tsp ground clove; 4 large carrots, cut into ½ -inch pieces; 225g (half a small head) cabbage, cut into ½ -inch pieces (about 5 cups); 2 stalks celery, chopped; 4 ½ cups water; 1 ¾ cups mutton stock; 2 tsp coarsely ground black pepper; 3 medium (450g) potatoes, cut into 3/4 -inch pieces; 400g tomatoes, chopped; 1 cup whole corn kernels; 1 cup peas; ¼ cup chopped fresh parsley
In large bowl, place beans and enough water to cover by 2 inches. Soak over night. Drain and rinse.
In an 8-litre pot, heat oil on medium-high heat. Cook meat, in batches, till well browned; set aside. Reduce heat to medium; add onions (and a little oil, if you must); cook stirring, until tender, about 5 minutes. Stir in garlic and clove powder; cook 30 seconds. Return meat to pot with carrots, cabbage, celery, water, stock, salt, thyme, pepper; bring to boil. Reduce heat; cover and simmer until meat is tender, about 1 hour.
Mean while, in another saucepan, place beans in enough water to cover by 2 inches; bring to boil over high heat. Reduce heat; cover and simmer until beans are just tender, about 30 minutes; drain. Add potatoes and beans to simmering soup pot; bring to boil Reduce heat; cover and simmer 5 minutes. Stir in tomatoes; cover and simmer until potatoes are tender, about 10 minutes longer.
With slotted spoon, transfer meat to cutting board. Cut into ½ -inch pieces; discard bones and gristle. Return to pot; add frozen corn and peas. Heat through. Ladle into bowls and sprinkle with parsley to serve.