Jamaican Ham and Bean Soup

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

Per Serving

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

One CAN never have enough tasty 30-minute CAN-do recipes!

Submitted by

Marilou Robinson, Portland, OR

Bake-Off(R) Contest 40, 2002