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Jamaican Ham and Bean Soup

"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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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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