Heat up the olive oil in a large Dutch oven over medium heat heat, then saute the onion, celery and carrot for roughly 8 minutes.
Add the dried spices and cook for 30 seconds to bloom the spices.
Pour in ⅓ cup of chicken stock to deglaze the bottom. Use a wooden turner to scrape off the browned bits from sauteing the vegetables.
Pour in the chicken stock, filtered water, diced ham, soaked beans, green lentils and bay leaves, then stir until well combined.
Use kitchen twine to secure a handful of fresh thyme, about 40 sprigs. Place the bouquet in the soup.
Cover the Dutch oven, bring to a boil, then reduce the heat to medium low and let the soup simmer for 2 hours.
Taste the soup, adjust seasonings, if necessary. Remove the bay leaves and thyme bouquet.
Remove the soup from the heat, and stir in the heavy cream.
Serve warm and garnish each bowl with fresh thyme leaves and freshly cracked black pepper.