Cut the ribs into smaller pieces and cook for 1-1.5 hours.
Wash and peel the vegetables, then cut into small pieces.
Once the ribs are tender, strain them and use the simple "stock" you just made as the base for the soup.
Strain the soaked beans and add them to the stock. Add vegetables, bay leaves, season with black pepper and drop in a handful of finely chopped flat leaf parsley.
Cover the pot and simmer until the beans start to become soft. It will take at least 45 minutes up to an hour and half, depending on how long the beans have been soaking in water.
Once the beans start to soften, add diced potatoes and the meat that you took of the bone and sliced.
Cook for 40-60 minutes or until the potatoes are almost fully cooked.
Prepare a paprika based roux. Heat up oil and add 2 tbsp of paprika and flour. Stir properly and once the oil has been absorbed, start adding water in batches while stirring. Aim for a paste-like consistency.
Stir the roux into the soup, make sure no lumps form. Add 4-5 cloves of garlic, crushed. This step is optional.
Give the soup a taste and add salt and pepper or even paprika, if needed.
Cook for a few more minutes and we are done.
Serve in a bowl, topped with flat soup noodles or similar pasta type.