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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Jamaican Ham and Bean Soup |
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Serves: 6 Print this RecipeServing Size: 1 3/4 cup Marilou Robinson - Portland, Oregon Bake-Off® Contest 40, 2002 Jerk seasoning hails from the Caribbean island of Jamaica. This ground dry mixture contains chiles, thyme, cinnamon, ginger, allspice, cloves, garlic and onions. Look for it in the spice section of the grocery store. SOUP 1 tablespoon oil 1/3 cup frozen chopped onions 2 (16-ounce) cans vegetarian refried beans 1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers 1 (11-ounce) can vacuum-packed white shoepeg corn 1 (4 1/2-ounce) can chopped green chilies 1/2 cup chunky-style salsa 1 (14 1/2-ounce) can ready-to-serve chicken broth 1 teaspoon Jamaican Jerk seasonings 1 pound lean cooked ham, cut into 1/2-inch pieces 1 (2 1/4-ounce) can sliced ripe olives, drained 1/3 cup lime juice GARNISH 6 tablespoons dairy sour cream 6 limes slices Heat oil in large saucepan over medium heat until hot. Add onion; cook 3 to 4 minutes or until tender, stirring frequently. Add refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice. Nutrition Per Serving: Calories 430; Protein 27g; Carbohydrate 50g; Fat 13g; Sodium 2750mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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