Beef and black-eye bean soup

Instructions

1. Place the black eyed beans in a large saucepan with 1.5L (6 cups) water. Bring to the boil. Reduce heat to medium. Gently boil, covered, for 20 minutes or until tender. Drain.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the mustard seeds for 3 minutes or until they start to pop. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the beef mince and cook, stirring with a spatula to break up any lumps, for 3 minutes or until browned. Stir in the cumin and turmeric and cook for 1 minute or until fragrant. Add the stock and black-eye beans and bring to the boil. Gently simmer, covered, for 5 minutes.
3. Add the broccoli, beans, snow peas and spinach and simmer for 4 minutes or until just tender. Add the coriander, mint and lime juice and season with pepper. Serve.