This simple soup recipe gives your leftover ham a new taste. It only takes an hour to make, and it’s a great way to use up your leftovers in a new and tasty way. ☆ ☆ ☆ ☆ ☆.
Butter Cannellini Beans Carrots Celery Cheese Chicken Broth Corn Cream Flour Ham Onion Parsley Pepper Potatoes Salt
This simple soup recipe gives your leftover ham a new taste. It only takes an hour to make, and it’s a great way to use up your leftovers in a new and tasty way.
Butter Cannellini Beans Carrots Celery Cheese Chicken Broth Corn Cream Flour Ham Onion Parsley Pepper Potatoes Salt
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One of the hardest things about the holidays is getting rid of all the food that was left over. I love a good ham dinner, but I get tired of eating the same sliced ham over and over again. There are only so many times you can get your family to eat ham before they get sick of it! This creamy ham and white bean soup is the perfect fix for everyone in your family, even the pickiest eaters.
This simple soup recipe gives your leftover ham a new taste. It only takes an hour to make, and it’s a great way to use up your leftovers in a new and tasty way.
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Ham and bean soup is the ultimate hearty savory comfort food. While traditional recipes tend to have a brothy base, adding creaminess can take this classic to the next level. The richness complements the smoky ham and tender beans beautifully.
But how exactly do you get that creamy texture in ham and bean soup? Here are 7 simple tips to give your soup a smooth, velvety consistency.
1. Puree Some of the Beans
One easy way to thicken and cream up your ham and bean soup is to puree a portion of the cooked beans.
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Remove 1-2 cups of beans from the pot once tender.
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Puree in a blender or food processor until completely smooth
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Stir the pureed beans back into the soup pot.
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Simmer another 5-10 minutes to allow flavors to meld.
The pureed beans will seamlessly integrate into the soup, adding body without discernable bean chunks.
2. Blend in Potato
Potatoes are already a common ingredient in ham and bean soup. Blending some of the cooked potato into the broth is an easy way to give it more body.
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When potatoes in soup are fork tender, scoop out a few tablespoons.
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Mash the potatoes into a smooth puree with a potato masher.
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Whisk the mashed spuds into the simmering soup.
The potato puree will lend a silky texture while keeping the potato flavor.
3. Whisk in Flour
A classic way to thicken any soup or sauce is by making a flour-thickened roux. Here’s how:
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In a separate bowl, whisk 1-2 tablespoons flour into 2-3 tablespoons broth from the soup.
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Continuously whisk until fully blended and smooth.
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Pour the flour mixture back into the soup pot.
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Simmer 5 minutes until thickened, whisking often.
The flour gives the broth more body, while the constant whisking prevents any lumps.
4. Stir in Cream or Milk
Dairy is an easy way to add decadent richness to ham and bean soup. For ultimate creaminess, stir in:
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Heavy cream or half and half – Adds thickness and velvety texture.
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Whole milk – Imparts a mild creamy richness.
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Evaporated milk – Gives a thicker consistency with baked-in caramelized flavor.
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Non-dairy milk – Soy or almond milk lend a smoothness without the cream.
Add dairy or milk slowly, tasting until you achieve the desired level of creaminess.
5. Puree with Immersion Blender
Another option is to blend a portion of the soup right in the pot using an immersion or stick blender.
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Cook soup until beans are very tender.
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Purée about a quarter to half of the soup.
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Leave some bean pieces intact for texture.
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The pureed soup works as a thickener for the rest.
Blending part of the soup makes it silky while still retaining some original chunkiness.
6. Add Cheese
Cheese is another fantastic way to add creamy richness to ham and bean soup. After the soup has finished cooking:
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Turn off heat and stir in grated cheddar, Monterey jack, or Swiss a handful at a time until melted and well incorporated.
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For individual servings, top bowls of soup with slices or cubes of your favorite melty cheese like mozzarella.
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Resist boiling the soup once cheese is added to prevent curdling.
The cheese provides a smooth mouthfeel and savory depth that complements the ham and beans.
7. Garnish with Sour Cream
A dollop of sour cream on top of each bowl of soup adds a cooling contrast to the hearty ingredients. The creaminess blends in as you eat for a more decadent texture.
Other tasty garnishes that complement the rich soup include:
- Crumbled bacon bits
- Croutons
- Diced green onion
- Minced fresh herbs like parsley
Elevate your ham and bean soup with any of these simple ideas for lending it an ultra-smooth, creamy consistency. The silkiness perfectly balances the chunky beans, potatoes and ham. Adjust the method and creaminess level to your personal preference for a comforting soup that fully satisfies.
What Are The Ingredients Needed For This Creamy Ham and White Bean Soup?
This easy ham and white bean soup recipe might look like it needs a lot of things, but as you can see, it only needs a few common kitchen items:
- Butter helps the vegetables cook and makes them taste good.
- celery- you need two stalks diced.
- carrots – make sure you get large carrots to dice!
- flour – this helps make the soup thick
- Chicken broth—if you can, pick a high-quality broth for the most flavor.
- Corn—I love how sweet it makes things—fresh, canned, or frozen will work.
- yellow potatoes – makes the soup a bit heartier
- cannellini beans – don’t forget to rinse and drain them
- You can use leftover ham in this recipe, but you can also buy ham at the store and use it if you want a hearty, delicious soup.
- You only need one cup of heavy cream to make this soup creamy.
- When it comes to soup, ham and cheese are the best, and this soup is no different.
- To season, add salt and pepper to taste (do not skip this step). I also like to add a little minced parsley for looks.
Can you overcook beans in soup?
Absolutely. When you cook the soup for too long, the beans might lose their shape and become mushy. If this happens, this is the biggest indicator that the beans have been overcooked. Cut the vegetables and potatoes into small pieces so they don’t take too long to soften and make the beans mushy. If you really like big vegetables in your soup, add the beans in the last 10 minutes of cooking to keep them from getting too soft.
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FAQ
How to thicken up bean and ham soup?
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