Begin by placing a pot with a thick bottom, measuring 3 liters or 6 cups, over low heat. Once heated, add in the olive oil, carrots, and onions, ensuring to stir frequently while cooking for 15-20 minutes. To ensure an even caramelization of the vegetables, make sure to maintain the lowest heat possible.

After the vegetables have cooked, raise the heat to medium and add in the corn. Cook for 5 minutes before adding in the garlic and mixing in the potatoes, oregano, smoked paprika, and some salt and pepper.

Next, pour the canned tomatoes and vegetable stock into the pot, lower the heat to medium-low, cover with a lid and cook for 40 minutes, stirring frequently. Be sure to keep an eye on the amount of liquid and add water as necessary to meet your desired consistency.

Once the potatoes have become soft, add in the canned beans and cook for an additional 7-10 minutes.

Take a taste and adjust seasoning as necessary before serving.