Heat oil in large sauce pan over high heat about 2 minutes.
Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.
Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.
Ladle in soup, then top with scattering of hard-cooked egg and parsley.