Peel and finely chop the onions, dice the carrots and celery.
Halve the peppers, remove the seeds and dice, crush the garlic. Slice the potatoes and drain the butter beans.
Fry the onions in a little oil in a saucepan for a few minutes without colouring; add the garlic and paprika to the pan and stir for 2 minutes. Add the carrots, peppers, potatoes and celery stir to coat in the flavoured oil.
Add the vegetable stock and butterbeans, season with salt and pepper bring to the boil and simmer gently for about 40 minutes or until vegetables are cooked.