Instructions

1. Finely chop the onion, celery and garlic. Cut the potatoes into bite-sized chunks. Cut the green pepper in half, the carrot into large chunks.
2. Heat 1 Tbsp of olive oil in a large saucepan and gently sauté the chopped onion and celery until soft.
3. Add the garlic, paprika, tomato purée and potatoes, then stir for a minute to coat them well. Add enough stock to cover the potatoes well, then add the carrot, bay leaf and the deseeded green pepper. Add the stock powder and the stock pot.
4. Bring to the boil, turn down the heat and simmer for 15 minutes under cover, then add the beans and cook for another 5 minutes or so.
5. Discard the bay leaf and green pepper, then cut the carrot into bite-sized pieces.
6. Season to taste and serve with dash of vinegar and the parsley leaves scattered on top.