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Whisk the crumbled stock cube into the boiling water until fully dissolved and set aside
Add olive oil to a large saucepan and heat over medium heat
Once hot, add onion, carrots, celery and potatoes, cook for 5–6 minutes, stirring occasionally, until edges brown and onion softens
Add garlic to the pan and stir
Add tomato purée, tatlı biber salçası and cumin, cook for a couple of minutes until aromatic, stirring continuously
Add green beans and stir until fully coated in the spicy paste
Pour in chopped tomatoes and let bubble and reduce for 3–4 minutes
Fill the empty tomato tin with cold water and pour into the stock jug to bring liquid up to 500ml
Season with fine sea salt and coarse black pepper
Pour in the stock and add bay leaves
Bring to a boil, then reduce heat and simmer with lid on for 30 minutes until reduced but still saucy
Remove from heat and let sit with lid on for 30 minutes before serving to allow flavours to combine
Remove bay leaves before serving