Soak beans in cold water for 2-3 hours.
Cook beans in water until half cooked.
Add the diced potatoes.
Finely chop the onion, fry in a skillet in sunflower oil.
Add grated carrots, tomato paste and 1/4 cup water. Simmer for 5-7 minutes.
Add vegetables from the pan and bay leaves. Reduce heat and simmer for 10-15 minutes.
Sprinkle with finely chopped herbs before serving.