Add the oil to the pot on a hob on a medium/high heat, then add the chopped onions and finely chopped garlic
Cook for a few minutes until the onions starts to soften and become translucent
Add the oregano, cumin, and smoked paprika along with the chopped bell pepper and chopped carrots and give a good stir
Cook for another 2 minutes giving a quick stir every now and then.
Add the chopped tomatoes, drained butter beans, lemon juice, bay leaves and salt. Add 2 cups (500ml) of water) or 2 cups of prepared vegetable stock.
Bring to a boil and then down to a gentle simmer. Cover the pot with the lid and cook for another 15 minutes, stirring regularly.
Add the chopped parsley and stir in.
Serve into bowls and season with salt and pepper to taste. Add some extra chopped parsley to garnish.
