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Jamaican Ham and Bean Soup

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Jamaican Ham and Bean Soup
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Homemade ham and bean soup with a taste of Jamaica can be on your dinner table in 30 minutes.

Ingredients

1
tablespoon vegetable oil
1/3
cup frozen chopped onion
2
cans (16 oz each) Old El Paso™ refried beans
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1
can (11 oz) white shoepeg corn, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2
cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon Jamaican jerk seasoning (dry)
1
lb lean cooked ham, cut into 1/2-inch pieces
1
can (2 1/4 oz) sliced ripe olives, drained
1/3
cup lime juice
6
tablespoons sour cream
6
lime slices, if desired

Directions

  • 1 In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
  • 2 Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • 3 Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.
Tips  

This prize-winning recipe was created by Marilou Robinson of Portland, Oregon, for a national recipe contest.

Serve bean soup with warm-from-the-oven Betty Crocker® cornbread & muffin mix.

Nutrition Information 
No nutrition information available for this recipe
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