Start by roasting the vegetables for the salsa in the oven. I did it by switching only the top grill of the oven to the max, and it takes 10 minutes on each side
Meanwhile, in a soup pot, with a bit of vegetable oil, start by frying the onions
In 3 minutes, you can add the potatoes and cook for another 3 minutes
Now add the mushrooms and season with salt, black pepper and oregano
After another 5 minutes you can add the beans
You can switch off the heat now and set the pot aside
Now it’s time to finish your salsa
Take out the vegetables and peel the bell peppers and the tomatoes
Put them in the blender, add the vegetable stock, the squeeze of lime and the parsley, and blitz until completely smooth
Add the salsa to the chunky part and bring back the pot the heat
Cook for another 10 minutes, until the stew thickens