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

FAQs

What makes ham and bean soup thicken? ›

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.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

The most obvious being a slurry — or a combination of the broth and flour (or starch). Other options for thickening a soup include blending some of the cooked soup vegetables and adding them back in; throwing in some bread; or adding in a beurre manié — aka the “reverse roux” — made from flour mixed with butter.

"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 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.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Note: Optional embellishments (singly or in combination): Fruity extra-virgin olive oil or a flavored oil such as sage, basil, rosemary or truffle oil, drizzled over each serving; chopped fresh mild herbs such as basil, cilantro, chives, flat-leaf parsley, sprinkled over each serving; hard aged cheese, such as ...

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.

Overcooked beans are perfectly safe to eat, but while they may be edible, they'll be less pleasant to consume. Signs that your beans are overcooked include them being very soft and mushy. Tender beans are ideal, but if they lack firmness and don't keep their shape, they have probably simmered for too long.

How to make soup richer? ›

Simple method with things I'd almost guarantee you have in your kitchen - take two tablespoons of butter and two tablespoons of flour; mix it into a “paste” like consistency, then mix it into your soup until it dissolves. Your soup will be thicker and creamier.

My secret weapon. Instant mashed potatoes. Pour them on, stir them in, give it a minute or 2, and it'll be nice and thick.

You could use a hand potato masher, but if you used a hand blender or a regular blender and puree some of the beans and the broth, you will get a creamy liquid that will mix back into your soup and thicken it without changing the flavor at all.

Return broth to soup and stir. 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.

Use Cornstarch or Arrowroot Powder

If you're looking for a gluten-free option to thicken your bean soup, cornstarch or arrowroot powder can be excellent substitutes. In a small bowl, mix a tablespoon of cornstarch or arrowroot powder with some cold water until it forms a smooth paste.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.