How to Thicken Up Your Ham and Bean Soup

Ham and bean soup is a comforting, hearty classic. This protein-packed soup fills you up on chilly nights and makes great leftovers too. However, a common issue with homemade ham and bean soup is that it can turn out too thin and watery. Luckily, there are easy ways to thicken up this satisfying soup.

Why Your Ham and Bean Soup is Too Thin

There are a few reasons your ham and bean soup may lack the rich, thick texture you’re looking for:

• Not enough beans. Beans act as a natural thickener. If your soup doesn’t have enough beans the broth will be too thin.

• Overly lean ham. Ham provides body to the soup. If you use a very lean ham like a spiral sliced ham it won’t impart much thickness. Opt for ham with some fat.

• Too much broth. Bean soups are often overly diluted with water or broth. For a thicker soup, cut back on the amount of liquid.

• Not simmered long enough. Letting the soup simmer allows the beans to break down and release their starch, naturally thickening the broth.

Easy Ways to Thicken Ham and Bean Soup

Luckily, it’s easy to fix a thin ham and bean soup. Here are some simple methods:

• Simmer it uncovered. Letting the soup simmer uncovered for 30-60 minutes reduces excess liquid through evaporation.

• Mash some beans. Use a potato masher or immersion blender to mash some of the cooked beans right in the pot. This will release starch and thicken the broth.

• Add more beans. Stir in some canned beans and cook them through to release their thickening power into the soup. White beans work well.

• Mix in flour or cornstarch. Make a slurry by whisking 1-2 tbsps flour or cornstarch with an equal amount of water. Slowly stir it into the simmering soup to avoid lumps.

• Stir in instant mashed potatoes. Start with a spoonful of instant mashed potato flakes and add more to reach desired thickness.

• Blend in cooked white rice. Use leftover rice or cook some new rice, then blend a few spoonfuls into the soup. The starch released will thicken it up.

• Puree some of the soup. Use an immersion blender to puree a portion of the soup right in the pot until it’s smooth. Stir back in and let simmer briefly.

• Add cream or coconut milk. Stir in a small amount of heavy cream, half and half, or full-fat coconut milk. The richness will add body to the broth.

• Toast bread to make croutons. Toasted bread soaked in the soup will release starch and thicken it without diluting the flavor. Blend in for an easy fix.

Tips for Thick Homemade Ham and Bean Soup

Follow these tips starting out and you’ll get a rich, hearty ham and bean soup every time:

• Use cubes of ham with some fat, not lean deli ham. Go for 1-2 cups diced ham.

• Sort through beans and remove any shriveled ones, which won’t soften properly.

• Add aromatics like onion, celery, garlic, and bay leaf. They boost flavor.

• Cook beans from dry, if possible. Canned beans work too but may thin the soup more.

• Use chicken or ham stock as the liquid instead of water.

• Add 4-6 cups cooked beans. White beans, navy beans, and great northern work well.

• Start with just 6-8 cups of liquid for a thicker soup. Add more as needed.

• Simmer uncovered for 30 minutes to thicken before adding more liquid.

• Try adding diced potatoes for more thickness.

• If soup is still thin, remove about 2 cups and puree it, then stir back in.

• Just before serving, stir in 1/4 cup cream or milk for added richness.

Recipe for Thick and Hearty Ham and Bean Soup

This recipe yields a nice thick ham and bean soup. The trick is cooking the beans from dry, using cubes of ham, and simmering uncovered to reduce the broth.

Ingredients:

• 1 lb dried great northern beans, soaked overnight
• 1 lb ham cubes, with fat
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 8 cups ham or chicken stock
• 1 tsp thyme
• 1/2 tsp black pepper
• 1/4 cup cream or milk

Instructions:

1. Drain and rinse soaked beans. Place in a large pot and cover with water by 2 inches. Bring to a boil and cook for 10 minutes. Reduce heat and simmer for 1 hour until tender.
2. Meanwhile, saute onion, carrots, celery, and garlic in olive oil for 5 minutes.
3. Add sauteed vegetables, ham, bay leaves, thyme, pepper, and stock to the beans. Simmer uncovered for 30 minutes.
4. Remove bay leaves. Use an immersion blender to puree about 2 cups of the soup until smooth.
5. Return pureed soup to pot and stir together. Simmer uncovered for 20-30 minutes until reduced and thickened.
6. Stir in cream or milk just before serving. Adjust seasonings to taste.
7. Optionally garnish bowls of soup with croutons. Enjoy!

The key to thick ham and bean soup is cooking the beans thoroughly, limiting excess liquid, and simmering the soup uncovered to reduce and thicken the broth. With these simple tricks, you’ll end up with a rich and hearty soup every time. Adjust the thickness to your liking by pureeing more or less of the soup or adding extra cream.