In large stock pot melt butter over medium heat.
Saute carrots and parsnips for 3 minutes, then add onions.
Cook 4 more minutes.
Add in ham and stock. Taste and add salt and pepper as needed. Add coriander and mustard powder.
Set soup to simmer and cook, covered for 20 minutes. Add beans and cook another 10 minutes.
Serve hot with a good roll or bread.
Recipe by taylor68too.