Spanish white bean and pepper soup

Drain the white beans in a colander and rinse.

Cut the bell peppers into small bite-sized pieces by cutting around the seeds.

Finely chop the onions, roughly chop the garlic, cut the peeled carrot into small pieces.

Heat the olive oil in a stock pot over medium heat for a couple of minutes; add the vegetables and saute about 5 minutes, stirring continuously.

Add the smoked paprika, sea salt and black pepper and mix quickly so the paprika does not turn bitter.

Add the beans, vegetable broth and bay leaf; bring to a boil over high heat.

Cover, lower to low-medium and simmer about 15 minutes.

Turn off the heat, uncover, stir in the lemon juice.

Serve in a shallow bowl garnished with fresh parsley.