Wash the meat. Peel and quarter the onion. Cook meat, onion, bay leaf, salt, peppercorns in 1 1/4 litre water for about 1 1/2 hours. In the meantime, clean, wash and dice the kohlrabi.
Clean, wash and slice the carrots. Clean, wash and also cut the leek into slices. Drain the beans on a sieve. Place the vegetables in the pot about 15 minutes before the end of the cooking time and cook until done.
Wash the parsley, dab dry, put something aside for garnishing and chop the rest of the parsley finely. Take the meat out of the pot and let it cool down a little. Remove the skin from the meat and the bone.
Dice the meat, put it back into the soup, bring to the boil again and season with salt and pepper. Sprinkle with chopped parsley. Garnish with parsley leaves.