Mingle's Mexican Beef And Bean Soup
Jordyn's Dad's favourite Mingle Recipe. This winter warmer will be a crowd pleaser and set send you taste buds to the dance floor for a soupy Mexican fiesta!
500g of chuck or oyster blade steak (cut into 1 inch cubes)
1 400 g can of black beans
2 chopped onions
1 small container of sour cream
1 bunch of chopped coriander
1 avocado cubed
2 litre of beef stock
1 400g can of tomatoes
1 cubed green capsicum
1 cubed red capsicum
1 chili deseeded
3 chopped garlic cloves
4 tbsp of Spicy Mexican
HEAT oil in pan over large pot over medium heat.
ADD your beef chunks and cook until brown.
ADD 4 tablespoons of Mingle Spicy Mexican. Seasoning Cook until fragrant.
ADD stock & canned tomatoes.
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).
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.
CHOP coriander finely and stir through soup. Squeeze half a limes juice into the soup.
SERVE with a dollop of sour cream, coriander and chunks of avocado.
FOR a vegetarian version, add more beans in place of beef.