Heat the oil in a large saucepan. Add the chopped onion and cook over medium-high heat for 5-7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, 2 teaspoon of paprika and cook for another 5 minutes.
Stir in the tomato juice, tomato paste and thyme leaves and cook for an additional 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.
To make the croutons toss the cubes of stale bread with olive oil, paprika and thyme. Spread in a single layer on a baking sheet. Bake at 375F for 4-5 minutes until golden brown.

Soup:
1 tablespoon sunflower oil
1 medium onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 carrots, chopped
2 bay leaves
4 teaspoon paprika
3 cup tomato juice
1 tablespoon tomato puree
2 - 2 1/2 teaspoon dried thyme
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
3 cup vegetable bouillon
1 (15-oz) can coconut milk
1/2 cup long-grain rice
1 (15-oz) can red kidney beans
Sea salt and black pepper to taste

Croutons:
3 cup day-old bread cubes
2 tablespoon olive oil
2 teaspoon paprika
Thyme to taste