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For the ham stock:
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Start by placing ham bone in a large stock pot and cover with 12 cups of cold water. Add the onions, garlic, parsley and bay leaves. Bring to a boil; reduce heat and simmer for 60-90 minutes until the quick-soaking process for the beans is complete.
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To quick soak the beans:
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Rinse 1 pound of beans in cold water and remove any foreign particles such as icky beans, stems, small stones, etc. Place the beans in a pot that's large enough to cover them with about 2 inches of cold water. Bring to a boil, turn off heat, cover the pot, let beans soak for 1 hour. Then drain them and set them aside. The beans should swell and soften a bit, but shouldn't be soft enough to eat yet.
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For the soup:
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In a 6-quart or larger soup pot over medium heat, saute the onions and carrots in a tablespoon of olive oil until softened and edges start to caramelize. Add the soaked and drained beans, 8 cups of the ham stock, bay leaf, thyme, pepper, and 1 tablespoon of dried parsley. Bring to a boil, reduce heat to a gentle roll and cook for 1-2 hours, or until the beans are soft and creamy; stirring occasionally.
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Add ham and remaining dried parsley (1 tablespoon). Cook for a few minutes more until the ham is heated through. Season with salt and pepper. Serve with a big hunk of chewy bread. Heaven!!
