Cover the dried beans with water and leave them to soak overnight or for about 8 hours. Throw away the water afterward and boil them in 1.2 liters (5 cups) of water for about 50 minutes.

While the beans are boiling, dice the carrot, celery stalks, and onion.

Sauté the diced veggies in the pan over medium heat for about 5 minutes.

Add the flour and diced chili pepper to the sautéed veggies and keep cooking for about 2 additional minutes.

After the beans have boiled for 50 minutes, turn the heat off, and add the vegetables to the pot of boiled beans.

Meanwhile, in a separate pot, add hot, boiling water over the two tomatoes and leave them for about 3-4 minutes. We’re doing this so we can peel them easier.

Drain the water carefully and rinse the tomatoes with cold water so they're easier to handle. When they're cool enough for you to handle, peel the tomato skin carefully. Then, dice the peeled tomatoes into small cubes.

Add the peeled and diced tomatoes to the pot with the beans.

Add the seasonings (salt, black pepper, paprika, oregano) to the pot of beans and give it all a mix.

Bring the pot of beans back to a boil and boil over low-medium heat for about 8-10 minutes until everything is cooked and the bob chorba is thick.

Your hot and wholesome bob chorba is ready to serve! Enjoy it in a bowl, either as it is, or topped with grated cheese, a little parsley, or served with a couple of slices of thick-cut fresh bread.