Jamaican Ham And Bean Soup - cooking recipe

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

Preparation

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.