Garbanzo Soup with Ham and Broad Beans

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3 tablespoons butter

1/2 cup onions, finely chopped

1/2 cup carrots, finely chopped

1/4 cup celery, finely chopped

6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock

Ham bone, optional

A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string

1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water

1 to 1 1/2 cups cooked ham, cut into small cubes

1 package frozen broad beans or string beans, defrosted

2 medium boiling potatoes, peeled and cut into 1-inch cubes

Salt and freshly ground black pepper

1 tablespoon parsley leaves, finely chopped