Step 1

In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.

Step 2

Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.

Step 3

Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.

Step 4

Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.