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jamaican ham and bean soup

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Something a little different when you're in the mood for "South of the Border." A change of pace from tacos, burritos, enchiladas and the like. The Jerk seasoning gives it a real kick.

(1 rating)
yield 6 serving(s)
prep time 30 Min

Ingredients For jamaican ham and bean soup

  • SOUP:
  • 1 Tbsp
    oil
  • 1/3 c
    frozen chopped onion
  • 2 can
    (16 oz. ea.) old el paso refried beans
  • 1 can
    (11 oz.) green giant stream crisp mexicorn whole kernel corn, red and green peppers
  • 1 can
    (11 oz.) green giant steam crisp white shoepeg corn
  • 1 can
    (4.5 oz.) old el paso chopped green chiles
  • 1/2 c
    old el paso thick 'n chunky salsa
  • 1 3/4 c
    chicken broth (from a 32-oz. carton)
  • 1 tsp
    jamaican jerk seasoning
  • 1 lb
    cooked lean ham, cut into 1/2-inch pieces
  • 1 can
    (2 1/4 oz.) sliced ripe olives, drained
  • 1/3 c
    lime juice
  • GARNISH:
  • 6 Tbsp
    sour cream
  • 6 slice
    fresh lime

How To Make jamaican ham and bean soup

  • 1
    In a large saucepan heat the oil over medium heat until hot. Add onion; cook an stir 3 to 4 minutes or until tender.
  • 2
    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.
  • 3
    Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
  • 4
    To serve, ladle soup into individual bowls. Top each serving with 1 Tbsp. sour cream and 1 lime slice.
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