Roughly dice 1 small onion, finely chop 1 green bell pepper, thinly slice 1 carrot (peeled), roughly chop 4 cloves garlic, roughly chop 1 tomato and cut 1 potato into small pieces that are a ¼ inch thick (.625 cm)

Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes add in the chopped onions, green bell pepper, sliced carrot and chopped garlic, mix together so all the vegetables are coated in the olive oil

After 4 minutes and the vegetables are lightly sauteed, add in the chopped tomato, the pieces of potato, 1 tsp sweet smoked Spanish paprika, ½ tsp ground cumin and season with sea salt & black pepper, mix together and cook for 3 minutes, then add in 2 ½ cups canned pinto beans (drained & rinsed) and 3 cups vegetable broth, mix together and raise the heat to a high heat

Once the broth comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat

After 20 to 25 minutes and the potatoes are fully cooked through, remove the lid from the stock pot, add in 2 cups chopped fresh spinach and mix together until wilted, then remove from the heat, transfer into shallows bowls, enjoy!