Even though it’s no longer soup season, I just had to make one more lovely pot of warmth. If you want to make this easy and tasty chunky Ham and Bean Soup, I used a can of beans that had been puréed to thicken the soup. I then added some colorful and chunky vegetables and a handful of diced ham to finish off this bowl-sized meal. You can also use any ham you have left over from the holidays. Save this recipe for Easter next month!
Ham and bean soup is the ultimate comforting meal on a cold day. This hearty classic is packed with tender beans, savory ham, and flavorful broth. However, sometimes this satisfying soup can turn out too thin and watery. If you prefer a thicker, heartier consistency, there are several easy ways to thicken your homemade ham and bean soup.
Let’s look at some simple methods for getting that rich, thick texture and delicious spoon-coating consistency for your ham and bean soup.
Mix in a Slurry
One of the quickest and easiest ways to thicken ham and bean soup is to use a slurry. A slurry is a mixture of equal parts cold water and cornstarch that helps bind the liquid ingredients.
Here’s how to thicken soup with a slurry:
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In a small bowl, whisk together 1-2 tablespoons cornstarch and 1-2 tablespoons cold water until smooth
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Pour the cornstarch slurry into the simmering soup, stirring constantly.
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Allow the soup to cook for 5 more minutes to thicken up.
The slurry will provide an instant thickness to the broth. For even more body, you can repeat with additional slurry as needed.
Purée Some of the Beans
Puréeing some of the cooked beans right in the soup is a great way to get a thicker consistency. The mashed beans act as a natural thickener.
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Scoop out 1-2 cups of the cooked beans and transfer to a blender.
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Purée until completely smooth, adding a splash of broth if needed.
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Stir the puréed beans back into the pot to thicken the base.
Mashing just a portion of the beans also helps give a velvety texture while still having bean pieces intact.
Mix in Instant Potato Flakes
Another handy item that can thicken ham and bean soup nicely is instant potato flakes. They quickly absorb liquid to give a richer, heartier broth.
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Start with 1-2 tablespoons instant potato flakes whisked into the simmering soup.
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Let soup cook another 2-3 minutes as flakes dissolve into the broth.
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Add more flakes if you want it thicker.
The potato flakes mix in easily without altering the soup’s flavor at all.
Add Pureed Vegetables
For a completely smooth soup base, purée some of the cooked vegetables in the soup. Carrots, celery, onion, and potatoes work very well.
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Transfer a cup or two of veggies to a blender with a bit of broth.
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Purée until completely smooth.
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Stir the vegetable purée back into the pot and heat through.
This gives a velvety consistency while infusing more flavor into the broth at the same time.
Stir in Cream or Milk
For an extra rich and creamy ham and bean soup, stir in some dairy. Heavy cream, half and half, or whole milk will all thicken up the broth nicely.
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Remove the soup from heat and stir in 1/4 to 1/2 cup of cream, half and half or milk.
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Return soup to low heat just long enough to heat through; do not boil.
The dairy incorporates smoothly into the broth for a deliciously creamy texture.
Sprinkle with Flour
One of the simplest ways to thicken ham and bean soup is by sprinkling in some flour while cooking. The flour helps bind the liquid for a thicker consistency.
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Sprinkle 2-3 tablespoons of all-purpose flour over the simmering soup.
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Whisk continuously for 3-5 minutes as soup simmers and flour disperses.
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Let soup simmer until thickened, about 10 more minutes.
Just be careful not to add too much flour at once, which can make soup pasty. Add a little at a time until desired thickness is reached.
Garnish with Breadcrumbs
For an ultra easy way to make ham and bean soup thicker, top each bowl with fresh breadcrumbs.
- Toast bread slices until crispy and golden brown.
- Process in a food processor into fine dry crumbs.
The breadcrumbs instantly absorb broth on contact to thicken up each spoonful of soup.
Let Soup Cool
Here’s an incredibly simple trick – allow the finished soup to cool slightly before serving. As soup cools down, the ingredients congeal together resulting in a thicker consistency.
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After cooking soup, remove it from the heat.
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Let it sit uncovered for 15-20 minutes, stirring occasionally.
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Reheat briefly before serving if needed.
Cooling is all it takes for many bean soups to set up into the right spoon-coating thickness.
So there you have 10 easy ways to thicken up that homemade ham and bean soup. With options from quick slurries to creamy purées, you can get the ideal hearty texture your soup needs. Adjust any of these methods to fit your own preferences for the perfect rich and thick soup every time.
Can I Freeze Ham and Bean Soup?
Yes, you can freeze this soup! Just put it in the fridge overnight to make it completely cold, then put it in the freezer for long-term storage (about 3 months). Before I freeze my soup, I like to separate it into single servings that can be heated up as needed and in the right amount. Quart-sized freezer bags are great for freezing soup, as are the small blue-top Ziploc food storage containers.
- 1 yellow onion ($0.32)
- 3 carrots ($0.30)
- 3 ribs celery ($0.35)
- 2 cloves garlic ($0.16)
- 1 lb. cooked ham ($3.75)
- 1 Tbsp cooking oil ($0.04)
- 3 15oz. cans cannellini beans ($1.47)
- 1/4 tsp dried thyme ($0.02)
- freshly cracked black pepper ($0.03)
- 2 cups chicken broth (or more as needed) ($0.26)
- Cut the carrots and onion into dice, the celery into slices, and the garlic into small pieces.
- Dice the ham into bite-sized chunks. Put the ham and oil into a big soup pot. Cook the ham over medium-low heat for three to five minutes, or until it turns a good color. Remove the browned ham to a clean bowl.
- Instead of the ham, add the onion, carrots, celery, and garlic to the pot. The vegetables should be cooked for about 5 minutes over medium heat, or until the onions get soft. As you stir the soup, let the water from the vegetables help break up the browned bits of ham at the bottom of the pot.
- While the vegetables are cooking, put one of the three cans of beans and the liquid from it into a blender. Blend until the beans are smooth. Drain the remaining two cans of beans.
- Place all three cans of beans in the soup pot. One should be puréed, and the other two should be drained. Also, add 2 cups of chicken broth, 1/4 tsp of dried thyme, and about 10 turns of a pepper mill to make fresh pepper. Mix everything together, then raise the heat to medium-high and let the soup boil.
- Once it starts to boil, lower the heat to medium and let the soup boil for another 15 minutes, stirring every now and then. As the soup boils it will reduce and thicken. If the soup gets too thick, add more water or chicken broth until it’s the consistency you want.
- In 15 minutes, the soup should have thickened up. Add the cooked ham back to the soup and stir it in. Try some of the soup and add more salt or pepper if you like. I didn’t add any more salt, but I did sprinkle some fresh pepper on top of each bowl. Serve hot!.
What Kind of Beans Should I Use?
I used cannellini beans for this soup because I love their large shape and creamy texture. You can also use a different type of white beans, like navy beans or great northern beans.
How can I thicken my ham and beans?
FAQ
How to make bean soup thicker?
How do I thicken my ham soup?
How do you thicken white beans and ham?
How do you thicken Ham and bean soup?
If your ham and bean soup seems a little on the thin side, there is more than one way to thicken the dish to your preferred consistency. Create a roux. A roux is a mixture of equal parts flour and fat — usually butter — cooked together before other ingredients are added.
Can oat milk be used to thicken soup?
Oat milk is a plant-based drink, and it’s a great one. Because it is rich in insoluble fibers that help stimulate natural bowel movements. Considering being used in preparations such as soup, vitamins, creams.
Is Ham and bean soup thick?
Ham and bean soup is a homey, filling dish especially suitable for serving in colder months. Ideally, it is thick and chunky. Sometimes, however, your soup needs a little help to achieve the desired texture. If your ham and bean soup seems a little on the thin side, there is more than one way to thicken the dish to your preferred consistency.
How do you make Ham & bean soup?
This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans. Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic. Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot.