
Jamaican Ham and Bean Soup
Total Time
Prep/Total Time: 30 min.
Yield
7 servings (2-3/4 quarts)
"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
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.
"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
Recipe Creator
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