Pour the bean mix in a bowl and add water until the beans are fully submerged. Then soak them overnight.

Pour some olive oil in a high pan and place it over medium heat until hot. Then add the chopped onion and garlic, fresh rosemary and bay leaves.

Stir fry them for 5 minutes. Then add the chopped carrot, potato and celery.

Stir fry the veg for 4 minutes. Then add the ham hock.

Drain the soaked beans and add them to pan. Also add the mustard, bouillon cubes and some pepper.

Add 6 cups (1,5 l) of water until the ingredients are submerged.

Bring the soup to a boil and then turn the heat low. Cover the pan and simmer the soup for an hour. Then turn the heat off and let the ham hock cool in the soup. Remove the ham hock and tear it up. Discard bones and skin.

Chop the ham and then add it back to the pan with the parsley.

Check the seasoning. Add extra pepper, salt or mustard to taste. Add extra water if necessary. Bring the soup to a simmer, then take the pan off the heat and divide the beans and ham over deep plates. Serve hot.