Jamaican Ham and Bean Soup

Submitted by Stephanie S.

"I got this recipe from an old Pillsbury cookbook. I have not tried this yet but it sounds very interesting. Its not like your typical ham and bean soup. Let me know what you think."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon oil
• 1⁄3 cup onion, chopped
• 32 ounces vegetarian refried beans
• 11 ounces mexicorn whole kernel corn, red and green peppers
• 11 ounces white shoepeg corn
• 4 1⁄2 ounces chopped green chilies
• 1⁄2 cup salsa
• 14 ounces chicken broth
• 1 teaspoon caribbean jerk seasoning
• 1 lb ham, cut into 1/2 inch pieces
• 2 1⁄4 ounces sliced ripe olives
• 1⁄3 cup lime juice

directions

1. Heat oil in large saucepan over medium heat until hot.
2. Add onion; cook and stir 3 to 4 minutes or until tender.
3. Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.
4. Bring to boil.
5. Reduce heat to low; simmer 5 minutes, stirring occasionally.
6. Add ham, olives and lime juice; mix well.
7. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
8. To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.