JAMAICAN HAM AND BEAN SOUP
By
Ellen Bales
@Starwriter
1
★★★★★ 1 vote5
Ingredients
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SOUP:
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1 Tbspoil
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1/3 cfrozen chopped onion
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2 can(s)(16 oz. ea.) old el paso refried beans
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1 can(s)(11 oz.) green giant stream crisp mexicorn whole kernel corn, red and green peppers
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1 can(s)(11 oz.) green giant steam crisp white shoepeg corn
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1 can(s)(4.5 oz.) old el paso chopped green chiles
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1/2 cold el paso thick 'n chunky salsa
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1 3/4 cchicken broth (from a 32-oz. carton)
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1 tspjamaican jerk seasoning
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1 lbcooked lean ham, cut into 1/2-inch pieces
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1 can(s)(2 1/4 oz.) sliced ripe olives, drained
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1/3 clime juice
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GARNISH:
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6 Tbspsour cream
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6 slicefresh lime
How to Make JAMAICAN HAM AND BEAN SOUP
- In a large saucepan heat the oil over medium heat until hot. Add onion; cook an stir 3 to 4 minutes or until tender.
- 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.
- Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
- To serve, ladle soup into individual bowls. Top each serving with 1 Tbsp. sour cream and 1 lime slice.