JAMAICAN HAM AND BEAN SOUP

JAMAICAN HAM AND BEAN SOUP image

Provided by Ellen Bales

Time 30m

Number Of Ingredients 16

SOUP:
1 Tbsp oil
1/3 c frozen chopped onion
2 can(s) (16 oz. ea.) old el paso refried beans
1 can(s) (11 oz.) green giant stream crisp mexicorn whole kernel corn, red and green peppers
1 can(s) (11 oz.) green giant steam crisp white shoepeg corn
1 can(s) (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(s) (2 1/4 oz.) sliced ripe olives, drained
1/3 c lime juice
GARNISH:
6 Tbsp sour cream
6 slice fresh lime

Steps:

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.