White Bean Ham Bone Soup Recipe (2024)

FAQs

What is the thickener in a white bean soup? ›

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!

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.

You can use a little flour in water to thicken the soup or you can just cook the soup until some of the beans break down and this will thicken the soup. However, if you put in too much water your best bet is to simply strain some water off . You might need to reseason if you drain water off.

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.

The three main ingredients you can use to thicken a soup are flour, cornstarch, and xantham gum.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

A few great choices are thyme, bay leaf, parsley, and rosemary. 4. Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

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.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

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.

Does heavy cream thicken soup? ›

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

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.

Instead, freeze the ham bone so you can use it later to add flavor to a soup or make homemade ham broth or stock. A ham bone will keep in the freezer for at least a few months. That buys you some time to make full use of it and you have a few days to properly prepare it for long-term storage.

Puree Some Vegetables

Another way to add thickness and flavor to your ham and bean soup is by pureeing some vegetables. This works well with cooked potatoes, carrots, or even a combination of both. Use a blender or immersion blender to puree the vegetables until smooth.

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.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

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.