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

FAQs

Why is my ham and bean soup not thick? ›

Add A Starch

You can give your soup more heft as well as a thicker texture by adding one of these starchy ingredients: Add a can of lentils or cannellini beans, mashing about half before you mix it in.

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

One effective way to thicken ham and bean soup without changing its flavor is by using a roux. Start by melting equal parts butter and flour in a separate saucepan. Whisk the mixture until it turns into a paste-like consistency.

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!

You can use flour, cornstarch, arrowroot or potato starch as a thickening agent; whisk up to 4 tablespoons with a cup of hot broth and add it to the pot. You can use a slurry in conjunction with a roux but in that case, choose a starch for the slurry other than flour.

Can you overcook beans in soup? Absolutely. If you cook the soup for too long, the beans will become mushy and potentially even lose their shape. If this happens, this is the biggest indicator that the beans have been overcooked.

Mushy meat typically is a result of excess tenderizer use.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

Simply keep your beans cooking over low heat to allow them to absorb more of the excess liquid, occasionally stirring until they look ready to eat. 2. Mash them more. Beans are very starchy and can absorb a lot of water.

Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

How do you get bean soup thick? ›

To thicken the broth in bean soup, you can try the following methods: 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.

Add More Beans

As the beans cook, they naturally release starches that will help thicken the soup. You can either add a can of pre-cooked beans or cook a batch of dry beans separately and then incorporate them into the soup. This not only thickens the broth but also adds extra texture and flavor to your soup.

Just add acid! A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright.

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.

The longer you simmer and reduce the beans, the more the sauce will thicken. If you don't cook the beans long enough, the sauce will stay loose and runny, according to Home Cook World.

Either drain off some of the excess liquid, add a thickener such as a starch slurry, or simply cook the beans longer until the liquid reduces out.