Jamaican Ham and Bean Soup

Ingredients

• 1 tablespoon oil
• 1/3 cup onion, chopped
• 32 ounces vegetarian refried beans
• 11 ounces mexicorn whole kernel corn, red and green peppers
• 11 ounces white shoepeg corn
• 4 1/2 ounces chopped green chilies
• 1/2 cup salsa
• 14 ounces chicken broth
• 1 teaspoon caribbean jerk seasoning
• 1 lb ham, cut into 1/2 inch pieces
• 2 1/4 ounces sliced ripe olives
• 1/3 cup lime juice

Directions

1. 1

   Heat oil in large saucepan over medium heat until hot.

2. 2

   Add onion; cook and stir 3 to 4 minutes or until tender.

3. 3

   Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.

4. 4

   Bring to boil.

5. 5

   Reduce heat to low; simmer 5 minutes, stirring occasionally.

6. 6

   Add ham, olives and lime juice; mix well.

7. 7

   Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.

8. 8

   To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.