Chop the vegetables in to small chunks, start off by frying the onion, garlic and celery until softened, then add the pepper.

After the pepper has softened add the spices and some salt and pepper, stir fry for a couple of minutes and add the beans, stock cube and a can and a half of water.

Bring the mixture to the boil and cook for 20 minutes on a medium heat. Once cooled slightly take half of the mixture and blend, then add it to the rest of the soup.