Jamaican Ham and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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