Cajun Ten Bean and Ham Soup

Rinse the beans and set aside.
Heat the oil in a large heavy bottomed soup pot and saute the onion for a few minutes. Add in the herbs and spices, ham bone and 8 cups water. Bring up to a boil. Turn off the heat, cover, and let sit for an hour.
Add the beans and bring the soup back up to a simmer. Cook until the beans are tender. Add in the carrots and peppers.

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If you like a thicker soup, mash some of the beans withthe back of your spoon until you get it as thick as you want it. It will continue to thicken as it cools.
At this point I like to let the soup cool and then refrigerate until ready to eat. This gives the soup time to develop some extra flavor.
Reheat the soup add the parsley right before serving.