• Serves: 10
  • Difficulty: Easy


  • 150g pinto beans
  • 100g black eyed beans
  • 1k beef shin or mince
  • 500g onions finely diced (approx. 3 onions)
  • 25g garlic, minced
  • 20g Cajun, Creole or Fajita spice mix
  • 1 x 400g tin of chopped tomatoes
  • 1 chilli, leave whole but stab a hole in it
  • 2 stock cubes (optional) for depth of flavour
  • 1.2L water
  • 200g diced peppers (any colour)
  • 150g diced celery
  • 1 x 340g tin of sweetcorn (do not drain)
  • 200g diced courgette (about half a courgette)
  • 150g rice, any kind

This spicy beef soup is a great recipe for using up leftover veg and pulses, grains etc you may have in the cupboard.  Just about everything in it can be replaced or substituted with something similar.


  • Soak the beans for at least 2 hours, rinse and cook to just done.
  • Seal the beef shin or mince in a pan, remove from the pan
  • Add the onions to the pan with a pinch of salt and some oil.
  • Cook for 5 mins on a low heat then add the garlic and spices and cook for a further 5 mins
  • Add water, tomatoes, chilli and stock cubes plus the beef and beans, cover and place in the oven at 150C for 3 hours or until the shin can be pulled easily apart using forks.
  • If necessary, leave the shin to one side to cool before pulling.
  • While this is cooling down, add the remaining ingredients to the pan and return to the oven for approx. 20 mins, until the rice is cooked.
  • Then add the pulled beef in, stir and serve or divide into tubs for freezing (make sure they are reusable!).
  • To re-heat, defrost thoroughly then add to a pan with a small amount of water.  Cook until piping hot and enjoy.

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