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Jamaican Ham and Bean Soup

(24)
  7 reviews
  • 30 min prep time
  • 0 min total time
  • 14 ingredients
  • 6 servings
  • Pinterest
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  • Save
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One CAN never have enough tasty 30-minute CAN-do recipes!

Bake-Off® Contest 40, 2002
Marilou Robinson
Portland, Oregon

Ingredients

Soup

1
tablespoon oil
1/3
cup frozen chopped onion
2
(16-oz.) cans Old El Paso™ Refried Beans
1
(11-oz.) can whole kernel corn, red and green peppers
1
(11-oz.) can White Shoepeg Corn
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/2
cup Old El Paso™ Thick 'n Chunky Salsa
1 3/4
cups Progresso™ Chicken Broth (from 32-oz. carton)
1
teaspoon Jamaican jerk seasoning
1
lb. cooked lean ham, cut into 1/2-inch pieces
1
(2 1/4-oz.) can sliced ripe olives, drained
1/3
cup lime juice

Garnish

6
tablespoons sour cream
6
lime slices

Steps

  • 1 Heat oil in large saucepan over medium heat until hot. Add onion; cook and 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 tablespoon sour cream and lime slice.
  • 1 Heat oil in large saucepan over medium heat until hot. Add onion; cook and 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 tablespoon sour cream and lime slice.
 

Nutrition Information

No nutrition information available for this recipe
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