Spicy Sweet Potato and Black Eye Bean Soup

Preheat grill. Brush red pepper lightly with olive oil, and place cut-side down on a baking tray. Place tray under grill, and grill until pepper is blackened and blistered. Remove from grill, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.

Heat olive oil in a large frying pan over medium heat. Stir in onion, celery and garlic; cook until onion is soft and translucent.

Mix in water, vegetable stock, tomatoes, black eye beans, sweet potatoes and chopped red pepper. Add all of the dried herbs and spices, and mix thoroughly.

Bring contents to the boil. Reduce heat to medium low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and pepper to taste. Stir in fresh parsley, remove bay leaf and serve.