Step 1

Heat the vegetable oil in a non-stick frypan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.

Step 2

Add the beef mince and spices and cook for 5-6 minutes, breaking up the mince with a spoon, until the mince browns.

Step 3

Add the capsicum, oregano, tomato juice, tomatoes, 3 cups (750ml) water, season with sea salt and freshly ground black pepper. Bring to the boil, stirring, then simmer, covered, over medium-low heat for 20 minutes.

Step 4

Add the kidney beans and simmer for 10 minutes. For a thicker soup, mash a few of the beans and stir through. Serve in four warm bowls.