Preheat oven to 350° F (180° C).In a large saucepan, cook bacon until browned and most of the fat has been rendered. Remove bacon and reserve.In the same skillet, cook the onion, leeks, shallots, carrots and celery until tender. Add garlic and cook one minute. Stir in broth, scraping any brown bits from the bottom of the pan. Submerge ham bone in broth with parsley, thyme and bay leaves and bring to a boil. Cover and transfer to oven and cook for one hour. Stir in turnips, potatoes and cabbage and cook one hour more.Stir in beans and reserved bacon and let sit for 15 minutes before serving, sprinkled with fresh parsley.

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1 cup (250 ml) slab bacon, chopped 2 onions, chopped 1 leek (white and light green parts only), sliced 2 shallots, chopped 2 carrots, chopped 1 celery, chopped 2 cloves garlic, minced 2 cartons (900 ml each) Campbell's® Ready to Use Chicken Broth 1 lb (454 g) ham bone (can be smoked) 2 sprigs fresh thyme leaves 2 bay leaf 4 small white turnip, cut into 1/2-inch pieces (1,27 cm) 2 yukon gold potatoes yukon gold potatoes, cut into 1/2- inch pieces (1,27 cm) 4 cups (1 L) savoy cabbage, chopped 1 can (398 ml) navy beans, rinsed and drained 1/4 cup (60 ml) fresh parsley, chopped