The Bakinglady 

2 sticks celery finely chopped

2 large carrots, washed, topped and tailed then quartered lengthwise and finely diced

1 large onion, finely diced

1 medium pepper, de seeded and chopped into small dice

2 x 400g cans chopped tomatoes

1 x 400g can butter beans

2 x veg stock cubes

2 large dessert spoons smoked paprika

1 heaped teaspoon garlic purée

1 level teaspoon ground coriander

1 level teaspoon ground cumin

1/2 level teaspoon ground chilli

1 heaped dessertspoon sugar

2 tablespoons oil

100g chorizo, diced - optional - I’m a vegetarian so I added this into the soup after I had taken my bowl ��

Place the celery, carrots, onion and pepper into a large saucepan with 2 tablespoons of oil and fry for 5 minutes or until the veggies start to get a little colour. Add the paprika, garlic, coriander, cumin and chilli , cook for a further minute.

Add the chopped tomatoes, 2 and a half cans of water ( use the empty tomato cans) plus the liquid from the butter beans ( not the butter beans at this stage)

Followed by the stock cubes and sugar. ( if you want to to add chorizo add it now) Bring to the boil, turn the heat down and simmer for 30 minutes until the veggies are tender. Add the drained butter beans, Check the seasoning and serve in big bowls with some croutons made from crusts or bread ends x