“I got this recipe from an old Pillsbury cookbook. I have not tried this yet but it sounds very interesting. Its not like your typical ham and bean soup. Let me know what you think.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium heat until hot.
  2. Add onion; cook and stir 3 to 4 minutes or until tender.
  3. Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.
  4. Bring to boil.
  5. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  6. Add ham, olives and lime juice; mix well.
  7. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
  8. To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.

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