Method
1. Heat olive oil on a clean frying pan over medium heat while stirring occasionally
2. Add onions, peppers and garlic and saute for 3 – 5 minutes
3. Transfer content of frying pan to stockpot
4. Add cooked ham and carrot to the stockpot
5. Cook covered until the carrots are almost cooked through. Stir occasionally
6. Add canned navy beans to the stockpot and stir
7. Add vegetable stock, black pepper, salt, dried thyme, bay leaves and dried rosemary to the stockpot
8. Stir
9. Bring the soup to a full boil. Then simmer for 15 – 30 minutes
10. Remove the bay leaf. Stir and serve