Ingredients

· 1 green bell pepper

· 6 stalks celery

· 2 tablespoons olive oil

· 1 tablespoon dried onion flakes

· 1 can chickpeas

· 1 can black beans

· 1 can pinto beans

· 1 can kidney beans

· 1 can diced tomatoes

· 1 can tomato sauce

· 3 cups vegetable broth

· 2 tablespoons chilli powder

· 1 tablespoon cumin seeds

· 1 teaspoon paprika

· 1 teaspoon minced garlic

· Salt and pepper to taste

Method

Chop the celery and bell pepper into small pieces. Pour the olive oil into a large stock pot and combine the celery, bell pepper, and onion flakes together. Cook for about 10 minutes (or until the celery is a little bit soft). Add in the beans, chickpeas, and broth. Cook for about another 10 minutes. Add in the diced tomatoes, tomato sauce, spices, and salt and pepper (as per taste). Continue to cook for another 10 minutes or until everything is soft and cooked through. Serve immediately.