Ham & Vegetable Bean Soup

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2- 2 1/2 quarts ham stock*

1 1/2 cup diced ham

1 lb dried northern beans

2 ham hocks or 1 ham bone (wrap hocks securely in cheesecloth)

3 stalks celery, chopped (with greens)

3 small turnips, diced

3 cloves garlic, minced

2 bay leaves

1 large onion, chopped

1 parsnip, chopped

1/4 cup chopped Italian parsley

1 1/2 tablespoons sherry vinegar

1 tablespoon light brown sugar

1 teaspoon fresh thyme leaves

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