1. In large bowl, place beans and enough water to cover by 2 inches. Soak overnight. Drain and rinse beans.
2. In nonreactive 8-quart saucepot, heat oil over medium-high heat until hot. Add beef, in batches, and cook until well browned, transferring meat to bowl as it is browned. Reduce heat to medium; add onions and cook, stirring, until tender., about 5 minutes. Stire in garlic and cloves; cook 30 seconds. Return beef to saucepot; add carrots, cabbage, celery, water, broth, salt, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 1 hour.
3. Meanwhile, in 4-quart saucepan, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are just tender, about 30 minutes; drain. Add potatoes and beans to saucepot; heat to boiling. Reduce heat; cover and simmer 5 minutes. Stir in tomatoes with their juice; cover and simmer until potatoes are tender, about 10 minutes longer.
4. With slotted spoon, transfer beef to cutting board. Cut beef into 1/2 inch pieces; discard bones and gristle. Return beef to saucepot; add frozen corn and peas. Heat through. Ladle into bowls and sprinkle with parsley to serve.