Finely chop the onion and parsley, and crush the garlic cloves.
Peel the potatoes and carrots, wash them, and pat them dry with a kitchen towel. Cut the potatoes into quarters and the carrots into chunks. Set aside.
Brown the neck pieces in oil in a Dutch oven or large pot.
Don't use too much oil, as the neck will render quite a bit of fat. Pour off any excess fat from the pot.
Add thechopped onion, garlic, parsley, and bacon bits. Stir a few times.
Pour in hot water until everything is covered. Bring to a boil, skimming off any foam, for 30 minutes.
Stir in the tomato paste, then season with salt and pepper. Add the bay leaf and thyme for flavor.
Add the carrots and potatoes. Cover the pot and finish cooking over low heat for 40 minutes.