Instructions

1. Cut the bacon into chunks.
2. Heat the oil, then add the bacon, onion and garlic. Cook for a few minutes on a medium heat until the onion softened.
3. Add the paprika and the cornflour/starch, stir for another minute, then add the beans, pepper and bay leaf. Pour enough water over it to cover - about 1½ L. Bring to the boil.
4. Meanwhile peel the vegetables and cut them into bite-sized pieces. Add these to the broth, bring to the boil again, then simmer over low heat under cover.
5. Cook for about 10-15 minutes until the vegetables are tender.
6. Add a spoonful of vinegar if you like an extra edge to the flavour.
7. Serve it with fresh, crusty bread and top it with a dollop of sour cream or Greek yoghurt.