Heat the oil in a large saucepan over high heat.

Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.

Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.

Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.

Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.

Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.

Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.

Serve with toppings of choice. The more toppings = more delicious!

Follow steps 1 to 3.

In step 4, do not add the tomato passata or chicken/vegetable stock/broth. Instead, add 1 cup of water, bring to simmer and stir, scraping the bottom of the pot to get the brown bits off.

Remove pot from heat and set aside to cool, then pour the contents into a container or ziplock bag and freeze.

To cook, defrost, then pour the contents into a saucepan. Add the tomato passata and chicken stock/broth. Then follow steps 6 onwards as per above.