1 Soften the white beans in water overnight.
2 Place the meat in a pot along with a pinch of salt, the bay leaves and the peppercorns and cover with 1.5 litres water. Simmer on a medium heat for 1-1.5 hours. Then remove the meat and purée the soup.
3 Drain the beans and add the to soup. Simmer for around 40 minutes.
4 Add the potatoes, carrots, celery and the cabbage to the soup and simmer for another 10 minutes. Add the kidney beans and the sweetcorn, heat through and season with salt and ground black pepper to taste.
5 Chop the meat and return to the soup. Transfer to bowls and serve immediately.