White Tepary Bean and Roast Parsnip Soup

Ingredients

• 1 Cup White Tepary Beans (soaked unless using a pressure cooker)
• 2 Parsnip Chopped (approximately 2 cups)
• 1 Medium Onion Chopped
• 10 Cloves of Garlic
• 3 Sprigs Thyme 
• 6 cups of water or veggie stock  (if you want the soup to be white, use water because stock can cause it to be brownish in color)
• Salt and Pepper
• 1 Tablespoon American Vinegar Works Hot Vinegar (you can substitute a good sherry vinegar)
• Olive Oil
• Chili Oil