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

FAQs

What makes ham and bean soup thicken? ›

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.

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.

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.

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

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.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

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.

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

In a separate pan, melt some butter and add an equal amount of flour. Stir the mixture constantly over medium heat until it turns golden brown. Then, gradually whisk the roux into your bean soup, making sure to incorporate it well. The roux will not only thicken the soup but also add a rich and savory flavor.

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.

How much cornstarch to thicken beans? ›

Use starches to thicken beans

Simply add 2 tablespoons of cornstarch to 1 cup of water or to the liquid from the baked beans (scoop it out into a separate bowl and let it cool first) and mix. Once the starch is thoroughly incorporated, pour the slurry into the baked beans dish and stir.

How to Prepare the Most Tender, Juicy Ham With Apple Juice or Pineapple | Livestrong.com. If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.

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.

Pour one can of pinto beans, including the liquid in the can, into a high-speed blender then blend until smooth and creamy and set aside. Drain then rinse the second can of pinto beans and set aside. Heat the extra virgin olive oil in a small pan over medium heat.

Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.