Step 1

HEAT oil in pan over large pot over medium heat.

Step 2

ADD your beef chunks and cook until brown.

Step 3

ADD 4 tablespoons of Mingle Spanish Spice. Cook until fragrant.

Step 4

ADD stock & canned tomatoes.

Step 5

BRING to the boil and them cook covered for 30 mins on a slow simmer. After 30 mins, add capsicum and turn down to a simmer for additional 20 mins with the lid on (until beef is pull apart tender).

Step 6

REMOVE beef cubes and pull apart. Return to soup with the black beans. Season with salt and pepper, cook for another 5-10 mins uncovered until beans are tender.

Step 7

CHOP coriander finely and stir through soup. Squeeze half a limes juice into the soup.

Step 8

SERVE with a dollop of sour cream, coriander and chunks of avocado.

Step 9

FOR a vegetarian version, add more beans in place of beef.