Description
A quick and flavorful Fridge-raid Soup featuring canned corned beef sautéed with fresh vegetables and spices. This easy stovetop recipe blends savory, spicy, and aromatic flavors, perfect for a comforting meal served with rice or bread.
Ingredients
Scale
Main Ingredients
- 1 can (12 oz) corned beef
- 1 medium onion, chopped
- 2 stalks scallions (green onions), chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 habanero pepper, chopped (optional)
- 1 medium tomato, chopped
- 1 tsp thyme (fresh or dried)
- 1/2 tsp black pepper
- 2 tbsp cooking oil
Instructions
- Heat the pan: Place a skillet or frying pan over medium heat to prepare for sautéing.
- Sauté vegetables: Add 2 tablespoons of cooking oil to the hot pan. Sauté the onions, scallions, garlic, and bell pepper for 3-4 minutes until softened and fragrant.
- Add corned beef: Open the canned corned beef and break it into chunks. Add it to the skillet and stir to combine evenly with the vegetables.
- Add remaining ingredients: Mix in the chopped tomato, thyme, and habanero pepper if using. Stir and cook for 5-7 minutes to allow the flavors to meld together.
- Season and simmer: Taste the mixture and season with black pepper as needed. Allow the dish to simmer gently until the beef is heated through and the vegetables are tender.
- Garnish: Sprinkle a little extra thyme or drizzle some hot sauce on top for added flavor if desired.
- Serve: Enjoy the Jamaican Bully Beef hot, served with rice, hard dough bread, or your preferred side.
Notes
- The habanero pepper is optional and can be adjusted to your preferred spice level.
- Use fresh thyme if possible for a brighter herbal note.
- Serve with starchy sides like rice or bread to balance the rich, savory flavors.
- Leftover corned beef soup can be refrigerated and reheated within 2 days.
- You can substitute cooking oil with olive oil or vegetable oil as preferred.
