HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (2024)

FAQs

Why is my ham and bean soup not thick? ›

Ham and bean soup thickens primarily due to the breakdown of the beans as they cook, releasing starches into the broth, which helps to create a thicker consistency. Additionally, some recipes may call for mashing some of the beans or adding a roux (a mixture of fat and flour) to further thicken the soup.

Excessive cooking or stirring may damage cornstarch integrity and cause your ham and beans to thin out.

If you find yours is too runny, you have several options for making it thicker. Try adding breadcrumbs, cream or pureed vegetables to make a heartier ham and beans. If you don't have any extra ingredients, you can add a vegetable-based starch. Cornstarch will thicken your meal without changing its flavor.

"Broths and condensed soups are notorious for being salty," she says. She warns that many spice blends contain added salt, too. Be sure to read the labels of your ingredients. You may also have to avoid adding salt if you're cooking with sodium-filled meats like ham or bacon.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Garlic and onions will bolster the taste of bean soup. Be sure to take a portion of the beans and mash or purée them for extra texture. Aromatics like celery or carrot will add more complex flavor notes. Despite being expensive, both mushrooms and Parmesan cheese will add some real umami (i.e., mouth feel) to the soup.

Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans' skin. As a result, the old bean's color comes to life, keeping them vibrant instead of dull. Compared to the grainy texture offered by old beans, baking soda beans can yield a creamy and smooth texture.

**Soak beans overnite in water with 1/4 cup of vinegar (Key ingredient for "removing gas") Have the beans well covered with water for soaking-remember they expand quite a bit and you don't want them to expand above the water level."

I would start with this, but some other ideas: saute or roast the vegetables rather than adding to the soup while still raw (if you are currently adding them raw); add a bit of Asian fish sauce/mushroom bouillon/msg to add some additional umami; beef up your stock by simmering some chicken feet/chicken backs/pork neck ...

Mashing a Portion of Beans: Gently mash a portion of the cooked beans against the side of the pot. This releases starches, naturally thickening the broth. Be careful not to overdo it; you still want to maintain the soup's texture.

What do you put in beans to make the juice thicker? ›

You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid.

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

Dairy products like milk, cream, yogurt, or sour cream can help balance out the saltiness of a soup or stew. The fat and protein in dairy products can help to coat your tongue and reduce the perception of saltiness. Fresh herbs like parsley, basil, or thyme can help to mask the saltiness of soup, too.

Just throw it into the pot and simmer it for awhile, remove it after it's absorbed some of the salt, and you're left with less-salty soup. No need to add more liquid or other ingredients to help disperse the extra salt.

Add More Beans

One of the simplest ways to thicken up your ham and bean soup is by adding more beans. The beans will naturally release starch as they cook, which will help to thicken the soup.

Mix a small amount of cornstarch or flour with cold water to create a slurry. Slowly stir the slurry into the hot soup and allow it to simmer for a few minutes until it thickens. This method is useful for adjusting thickness without altering the flavor significantly.