Rinse beans. In a Dutch oven or kettle, combine beans and 6 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or soak beans in cold water overnight in a covered pan.) Drain and rinse beans.
In the same Dutch oven or kettle, combine the beans, the remaining water, and the bouillon granules. Bring to boiling; reduce heat. Cover and simmer the mixture for 45 minutes.
Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 2 tablespoons of the drippings. Crumble the cooked bacon; set aside.
Cook and stir onion and carrots in the reserved bacon drippings for 10 minutes.
Stir cooked vegetable mixture, undrained tomatoes, potatoes, and pepper into bean mixture. Cover and simmer for 20 minutes or until vegetables are tender. Just before serving, stir parsley into soup. Top each serving with some crumbled bacon. Makes 6 servings.
Double the recipe, if you like. Just use a big pot.