Jamaican Ham and Bean Soup
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 tablespoon oil
- 1/3 cup frozen chopped onion
- 2 (16 ounce) cans Old El Paso(R) Vegetarian Refried Beans
- 1 (11 ounce) can Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers
- 1 (11 ounce) can Green Giant(R) White Shoepeg Corn
- 1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles
- 1/2 cup Old El Paso(R) Thick 'n Chunky Salsa
- 1 (14 ounce) can chicken broth
- 1 teaspoon Jamaican jerk seasoning
- 1 pound cooked lean ham, cut into 1/2-inch pieces
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1/3 cup lime juice
- 6 tablespoons sour cream
- 6 slices lime
Nutrition Info
Per Serving
- Calories: 508 kcal
- Carbohydrates: 52 g
- Dietary Fiber: 12 g
- Fat: 21 g
- Protein: 25 g
- Sugars: 9 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oil in large saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender.
- Add refried beans, whole kernel corn, shoepeg corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
- To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.
Yield: 6 servings
3. Still Hungry?
One CAN never have enough tasty 30-minute CAN-do recipes!
Notes:
Submitted by
Marilou Robinson, Portland, OR
Bake-Off(R) Contest 40, 2002
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