Step 1

Add olive oil to a 5-quart soup pot and set over medium-high heat.

Step 2

When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.

Step 3

Add in the garlic and thyme leaves and stir to combine.

Step 4

To the pot add all the beans with the juice from their cans, chicken stock, diced ham, ham hock, and bay leaves. Stir to combine.

Step 5

Simmer the soup for 10-15 minutes or until it's slightly thickened.

Step 6

Taste and season with the desired amount of kosher salt and black pepper.

Step 7

Stir in parsley and serve hot.