Jamaican Ham And Bean Soup Recipes

Steps:

• In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
• Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.

Steps:

• In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, 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.

Steps:

• Heat oil in large saucepan over medium heat until hot.
• Add onion; cook and stir 3 to 4 minutes or until tender.
• Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.
• Bring to 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.
• To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.

Steps:

• Sort and wash beans; place in large heavy pot.
• Cover with water to 2 inches above beans; bring to boil.
• Cook 2 minutes; remove from heat.
• Cover and let stand for 1 hour.
• Drain.
• Or you may cover the beans with the same amount of water and let stand overnight.
• Drain and proceed as follows.
• Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
• Partially cover and reduce heat to medium-low.
• Simmer 1 1/2 to 2 hours or until beans are tender.
• Stir in tomatoes, diced chilies,and liquid smoke, if desired.
• Simmer 1 hour.
• Discard bay leaves and serve.
• Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.
• Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.

Steps:

• 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 2750mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.