Heat olive oil in a large pot over medium-high heat. Add chopped mushrooms and cook 6–8 minutes until deeply browned. Let them sit undisturbed for a few minutes at a time to develop color.

Stir in onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Stir in paprika paste, cumin, and tomato paste. Cook 1–2 minutes to toast the spices and deepen flavor.

If using dehydrated hashbrowns, add directly to the pot. If using fresh grated potatoes, squeeze out excess moisture first, then add. Stir in cannellini beans.

Pour in vegetable stock (start with 5 cups and add more as needed). Bring to a gentle boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender and the soup thickens slightly.

Taste and adjust salt and pepper. Add a squeeze of lemon or red pepper flakes if you like brightness or heat. Garnish with parsley.