Jamaican Ham And Bean Soup

• 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 chiles
• 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 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.
2. Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.

onion, canola oil, vegetarian refried beans, chicken broth, mexicorn, white, green chiles, salsa, caribbean jerk seasoning, olives, lime juice, sour cream

Taken from www.tasteofhome.com/recipes/jamaican-ham-and-bean-soup/ (may not work)