Jamaican Ham and Bean Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Island vacation in a bowlâ might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. âMary Lou Timpson, Colorado City, Arizona Ingredients:
1 small onion, chopped |
1 tablespoon canola oil |
3 cups cubed fully cooked ham |
2 cans (16 ounces each) vegetarian refried beans |
1 can (14-1/2 ounces) chicken broth |
1 can (11 ounces) mexicorn, drained |
1 can (7 ounces) white or shoepeg corn, drained |
1 can (4 ounces) chopped green chilies |
1/2 cup salsa |
1 teaspoon caribbean jerk seasoning |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/3 cup lime juice |
sour cream and lime slices |
Directions:
1. In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Stir in the ham, refried beans, broth, corn, chilies, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes stirring occasionally.
2. Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices. Yield: 7 servings (2-3/4 quarts).
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