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

FAQs

What makes ham and bean soup thicken? ›

Use Cornstarch or Arrowroot Powder

Slowly add this mixture to your soup, stirring continuously. Let the soup simmer for a few minutes until it reaches the desired thickness. Remember to follow the recommended ratio of starch to liquid to avoid clumping.

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

Step 2: Thicken the soup.

Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture.

This is a Ham Bone Soup made using the slow cooker which is the most effortless way to cook leftover ham bone. Set, forget, fall apart meat, flavour infused soup! You'll love the creamy broth (but no cream!), and how the tender beans absorb the flavour.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

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.

Roughly mash about 1/4 of the beans for a creamier texture, adding more water if the beans are too thick. Season with salt to taste.

Add plain instant mashed potatoes (which are essentially just dehydrated potatoes) to the finished soup recipe as a thickening agent. Simple? Yes.

Soup Thickening Method: Cornstarch Slurry

I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.

How can I thicken soup without adding anything? ›

Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.

Aptly named, boneless ham doesn't contain any bone at all.

For best results, try to use your frozen ham bone within three months. There may be some loss of flavor if you keep it longer, and any bits of meat and cartilage remaining on it may get freezer burn or dry out. Ham bones are packed with so much rich, flavor.

And if you don't have a leftover ham bone, run to the meat or butcher section of your friendly grocery store and grab a ham hock. It'll work just as well.

If you need it a little thicker, just blend up a more beans and broth until your desired consistency is reached. First make sure that your beans are fully cooked. If you are satisfied with the done-ness of your beans, puree half of the soup in a blender and then mix it with the other half of the soup.

After boiling the beans, you can add water to achieve your desired consistency. One way is to boil the beans until they are soft, then remove them from heat and cover with at least an inch of cold water. The beans will soak up some of the remaining hot water while they cool and release starches which thicken them.

Beans and legumes, such as lentils or chickpeas, can be a fantastic way to thicken your soup while adding protein and fiber. Cook the beans or legumes separately until they are tender, then mash them or blend them into a paste. Stir the paste into your soup and let it simmer for a few minutes to thicken.