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Jamaican Ham and Bean Soup
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Brief Description
Mexican and Jamaican flavors fill this filling and tasty ham and bean soup.
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Main Ingredient
ham
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Category: Soups
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Cuisine: Caribbean
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 55, sat. fat (g) 5, carb. (g) 43, fiber (g) 8, sugar (g) 8, pro. (g) 27, vit. A (IU) 292, vit. C (mg) 6, sodium (mg) 2720, calcium (mg) 61, iron (mg) 4, Starch () 3, Other Carb () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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Posted By: mcarr
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Posted On: Jan 10, 2014
Number of Servings:
Ingredients:
- 1/3 cups - lime juice
- 6 tablespoons - sour cream
- 6 - lime slices, if desired
- 1 tablespoons - vegetable oil
- 1/3 cups - frozen chopped onion
- 2 cans - Old El Paso® refried beans (16 ounces each)
- 1 cans - Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
- 1 cans - Green Giant® white shoepeg corn, undrained (11 ounces)
- 1 cans - Old El Paso® chopped green chiles, undrained (4.5 ounces)
- 1/2 cups - Old El Paso® Thick \'n Chunky salsa (any variety)
- 1 3/4 cups - Progresso® chicken broth (from 32-ounce carton)
- 1 teaspoons - Jamaican jerk seasoning (dry)
- 1 pounds - lean cooked ham, cut into 1/2-inch pieces
- 1 cans - sliced ripe olives, drained (2-1/4 ounces)
Directions:
1. In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
2. Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3. Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.
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