In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender. Add garlic, ham, ham bone and/or broth, parsnip, bay leaves, 2/3 of the potatoes. 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.
Take out 4 ladles of soup (prioritising potatoes) and whiz smooth. Then add back into soup.
Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
Cook the remaining potatoes and add to soup.
Remove ham bone, bay leaves and parsnip. Garnish with parsley.
