Jamaican Ham and Bean Soup Recipe

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Jamaican Ham and Bean Soup Recipe
Jamaican Ham and Bean Soup Recipe photo by Taste of Home
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Jamaican Ham and Bean Soup Recipe

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4 8 9
Publisher Photo
"Island vacation in a bowl” might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. —Mary Lou Timpson, Colorado City, Arizona
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 3 cups cubed fully cooked ham
  • 2 cans (16 ounces each) vegetarian refried beans
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup salsa
  • 1 teaspoon Caribbean jerk seasoning
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup lime juice
  • Sour cream and lime slices

Directions

In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Stir in the ham, refried beans, broth, corn, chilies, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes stirring occasionally.
Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices. Yield: 7 servings (2-3/4 quarts).
Originally published as Jamaican Ham and Bean Soup in Simple & Delicious October/November 2011, p29

Nutritional Facts

1-1/2 cups (calculated without garnishes): 312 calories, 9g fat (2g saturated fat), 33mg cholesterol, 2211mg sodium, 38g carbohydrate (7g sugars, 9g fiber), 20g protein.

  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 3 cups cubed fully cooked ham
  • 2 cans (16 ounces each) vegetarian refried beans
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup salsa
  • 1 teaspoon Caribbean jerk seasoning
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup lime juice
  • Sour cream and lime slices
  1. In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Stir in the ham, refried beans, broth, corn, chilies, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes stirring occasionally.
  2. Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices. Yield: 7 servings (2-3/4 quarts).
Originally published as Jamaican Ham and Bean Soup in Simple & Delicious October/November 2011, p29

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Reviews forJamaican Ham and Bean Soup

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ejt325 User ID: 4790999 216760
Reviewed Jan. 3, 2015

"Really different from the plain ham and corn soups."

MY REVIEW
karynp6 User ID: 867957 157887
Reviewed Mar. 15, 2012

"Surprisingly good flavor! I didn't have Caribbean jerk seasoning, so I used Weber's N'Orleans Cajun, which I'm sure changed the flavor completely, but I loved it."

MY REVIEW
debnbrian User ID: 536671 159494
Reviewed Feb. 10, 2012

"This was a good recipe and well worth it for someone to try. We simply decided we have another similar recipe we enjoyed more."

MY REVIEW
mkahler User ID: 5414502 84293
Reviewed Jan. 12, 2012

"My 3 boys and I loved this soup - quick and easy on a cold night!"

MY REVIEW
monjean User ID: 5208108 84292
Reviewed Nov. 27, 2011

"The refried beans gave the broth a weird texture."

MY REVIEW
bjsilve0 User ID: 172187 71585
Reviewed Nov. 20, 2011

"I used less lime than the recipe called for but it was still tooooo much. I could not even taste the Jerk. The sour cream did cut it but it was still JUST okay."

MY REVIEW
Piggy1babe User ID: 5532576 142323
Reviewed Nov. 10, 2011

"Loved this soup!! Made it exactly by the recipe and it turned out delicious!! Loved just opening all the cans!! Very easy and super good! Will definitely be making again and sharing this recipe!!"

MY REVIEW
krtekicker User ID: 2354885 95610
Reviewed Oct. 18, 2011

"Soooooo delicious (and easy)!"

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