"Island vacation in a bowl” might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. —Mary Lou Timpson, Colorado City, Arizona
Jamaican Ham and Bean Soup
Jamaican Ham and Bean Soup
Prep Time
15 min
Cook Time
15 min
Yield
7 servings (2-3/4 quarts)
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 chiles
- 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
- In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
- Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.
Nutrition Facts
1-1/2 cups (calculated without garnishes): 312 calories, 9g fat (2g saturated fat), 33mg cholesterol, 2211mg sodium, 38g carbohydrate (7g sugars, 9g fiber), 20g protein.
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