Rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans. The next morning, rinse again and add to a sauce pot large enough to hold 5 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour. The beans will begin to soften at this point.
In a Dutch oven or large pot, heat oil over medium heat, add onions and saute for about 3-4 minutes, then add garlic, carrots, parsley root, and diced potato. Cook for a couple of minutes. Then add the water, tomato, hot pepper, salt and black pepper. Simmer for about 35-40 minutes or until beans and vegetables are cooked.
To make a roux: In a skillet, melt butter, then add flour and stir until well blended. Add paprika and blend well into the roux. Ladle in about 3 scoops of the hot liquid from the soup and stir into the skillet and mix well to create a creamy consistency. Remove from heat.
Bring the soup to a boil and add the roux, stirring with a whisk continually until thoroughly combined. Turn off heat and the consistency should be creamy but not too thick nor runny. To note, the soup will thicken once it cools.
Serve with crusty bread or butter biscuit. Then garnish with parsley.
