JAMAICAN HAM AND BEAN SOUP

Ellen Bales

By
@Starwriter

Something a little different when you're in the mood for "South of the Border." A change of pace from tacos, burritos, enchiladas and the like. The Jerk seasoning gives it a real kick.


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Rating:

Serves:

6

Prep:

30 Min

Ingredients

SOUP:

1 Tbsp
oil
1/3 c
frozen chopped onion
2 can(s)
(16 oz. ea.) old el paso refried beans
1 can(s)
(11 oz.) green giant stream crisp mexicorn whole kernel corn, red and green peppers
1 can(s)
(11 oz.) green giant steam crisp white shoepeg corn
1 can(s)
(4.5 oz.) old el paso chopped green chiles
1/2 c
old el paso thick 'n chunky salsa
1 3/4 c
chicken broth (from a 32-oz. carton)
1 tsp
jamaican jerk seasoning
1 lb
cooked lean ham, cut into 1/2-inch pieces
1 can(s)
(2 1/4 oz.) sliced ripe olives, drained
1/3 c
lime juice

GARNISH:

6 Tbsp
sour cream
6 slice
fresh lime

Directions Step-By-Step

1
In a large saucepan heat the oil over medium heat until hot. Add onion; cook an stir 3 to 4 minutes or until tender.
2
Add refried beans, whole kernel corn, shoepeg corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3
Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
4
To serve, ladle soup into individual bowls. Top each serving with 1 Tbsp. sour cream and 1 lime slice.

About this Recipe

Course/Dish: Bean Soups, Other Soups, Salsas
Other Tag: Quick & Easy