Heat the oil in a medium saucepan, add the onion and fry for 5 minutes, stirring from time to time, until it just begins to soften. Mix in the bacon, frankfurters, Kabanos, garlic and carrots and cook for 5 minutes, or until the bacon is just beginning to turn golden and the carrots are softer.
Stir in all the beans and stock, season with paprika and salt and pepper and bring to the boil, stirring. Cover with a lid, lower the heat and simmer for 10 minutes.
Meanwhile, in a separate saucepan, heat 2 tbsp of sunflower oil, add the flour and stir until golden. Add to the simmering soup, stir for 2 minutes, then turn off the heat.
Finally, stir in the chopped peppers (they don’t need to cook down, they should be crunchy), then ladle the soup into bowls and serve with warm bread.