Step 1

Peel and finely dice onion and carrot. Dice celery. Cut pepper into 1/2 inch cubes and mince garlic.

Step 2

Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring for 3 minutes.

Step 3

Add the carrot, celery, and garlic and cook for 5 minutes, stirring regularly, until celery starts to soften.

Step 4

Add the cumin, smoked paprika, harissa paste, and ½ tsp salt. Cook for 1 minute, stirring consistently to avoid burning.

Step 5

Add the peppers, white beans, tomatoes, and broth. Stir to scrape everything off the bottom of the pot. Simmer for 35 minutes, until carrot is soft and fork tender.

Step 6

Taste and adjust salt as needed.