For the Bludenzer Gerstlsuppe soak Gerstl together with beans overnight in about 2 liters of water. Transfer both into a pot, add savory, bay leaf, crushed juniper berries and freshly ground pepper and cook with smoked meat in the soaking water until soft. When the meat is soft, remove it and cut into small cubes.
Add water or boil down, depending on the desired doneness. Add the finely chopped vegetables and potatoes and cook the soup until everything is soft. Add the diced smoked meat and season to taste with salt, pepper and a pinch of nutmeg. Serve Gerstl soup in warmed soup bowls, sprinkle with parsley and serve.