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Jamaican Ham and Bean Soup

  • Prep 30 min
  • Total 0 min
  • Ingredients 14
  • Servings 6

One CAN never have enough tasty 30-minute CAN-do recipes! ...MORE+ LESS-

Bake-Off® Contest 40, 2002
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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories from Fat
145
% Daily Value
% Daily Value*:
Vitamin A
12%
12%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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