A steaming bowl of hearty bean soup makes for the perfect comfort food. But sometimes this classic soup can turn out too thin and watery. When your bean soup lacks that rich, creamy texture, it’s time to thicken it up.
Luckily, there are several easy methods to achieve a thicker, creamier bean soup consistency using ingredients you likely have on hand. From pureeing veggies to blending in dairy, you’ll have a thick bean soup in no time.
Why Bean Soup Ends Up Watery
Before diving into soup thickening techniques. let’s look at a few reasons bean soup can turn out too thin
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Too much broth or water was added during cooking
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The bean variety has a thinner consistency when cooked
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Vegetables or other ingredients were not pureed to thicken
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Not enough starch was added from sources like pasta or rice
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Evaporation during long simmering reduced soup thickness
Many common bean soup prep methods can lead to a thinner than desired final product. But don’t fret – the soup can be easily thickened post-cooking using one of these simple fixes.
Puree Some of the Solid Ingredients
One of the easiest ways to rapidly thicken bean soup is to puree some of the cooked solids into a smooth paste. Vegetables, beans, or starchy additions can all be pureed right in the soup pot with an immersion blender.
For a bean and vegetable soup, puree about 1-2 cups of the cooked vegetables first. Favor starchy options like potatoes, carrots, parsnips or celery root. Start with a small amount of puree and check consistency, adding more as needed.
With ingredient purees, a little goes a long way to thicken soup effectively. Don’t over-puree or you may end up with baby food consistency.
Mash Some of the Beans
If your bean soup contains whole legumes or beans, mashing some of them can add thickness. Using a potato masher or fork, partially crush about 1 cup of the cooked beans right in the pot.
Mashing beans releases starches and produces a creamy base. But be careful not to over-mash, as you still want some whole beans in each bite. About 25% mashed beans will thicken soup without compromising texture.
Mix in a Roux
A classic roux made from flour and butter is a time-tested soup and stew thickener. To use this method:
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Melt 2 tbsp butter in a saucepan over medium heat
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Whisk in 2-3 tbsp all-purpose flour
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Cook 1 minute stirring constantly
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Slowly whisk in 1 cup bean soup broth
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Cook and stir until thick like gravy
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Pour finished roux into the soup pot and stir well
The starch in the flour combines with the fat in the butter to form a thickening agent. Be sure to cook the flour taste out in the roux before adding it to the soup.
Blend in Some Heavy Cream
For a quick creaminess boost, stir in some heavy whipping cream or half and half. The fat content in dairy products lends a velvety texture.
Add cream a little at a time, starting with 1/4 cup per batch of bean soup. Mix in and check thickness, adding more if needed up to 1 full cup.
Too much dairy can make soup overly rich. But a small amount blended in makes a big difference in achieving a creamy bean soup.
Add an Egg Yolk
An egg yolk whisked into hot soup produces instant thickening. The heat coagulates the proteins in the yolk to create thickness.
For each batch of soup, beat 1 egg yolk with 1 tsp water. Temper the yolk by slowly whisking in a ladle of hot soup. Then pour the yolk mixture back into the full soup pot, stirring constantly.
One yolk per 2-3 servings sufficiently thickens soup. The egg flavor won’t be noticeable, just the improved texture.
Sprinkle with Flour or Cornstarch
If you don’t have butter or eggs on hand, try a sprinkling of flour or cornstarch. These starches insta-thicken when stirred into hot broth.
For every 1 cup of liquid, use about 1 tbsp starch. Mix the flour or cornstarch with a bit of soup broth first to prevent clumping. Then stir into the full pot, cooking for 2-3 minutes more.
Flour adds thickness gradually while cornstarch works more quickly. So adjust amounts as needed to reach desired soup consistency.
Blend in Silken Tofu
For a vegan bean soup thickener, turn to silken tofu. Blend a block of the soft tofu with a bit of soup broth until perfectly smooth. Then stir the tofu puree into the pot.
Silken tofu has more starch and fat than regular tofu, creating ideal thickening power. Start with a 5-6 ounce block to thicken up to 6 portions of bean soup as needed.
Finish with Immersion Blender
If your bean soup still seems thin after adding a puree or cream, finish it off with an immersion blender. Blitz the entire soup for 1-2 minutes to thicken it up.
This step incorporates all solid ingredients into the broth for a smooth, uniform texture. Take care not to over-blend, as bean soups can get gummy.
Thick and Creamy Bean Soup
Now you have several techniques in your soup thickening arsenal. With a quick stir, blend, mash or sprinkle, you can transform runny bean soup into a rich, luxe texture.
Adjust consistency gradually, tasting as you go. And remember a splash of cream or roux goes further than you think for creamy results.
Here are some final tips for thick bean soup success:
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Add thickeners after full cooking, just before serving
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Bring soup back to a simmer after adding purees or starches
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Go easy on added broth or water during prep
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Save some cooked solids to mash or puree as needed
With the right thickening tricks, you’ll never have thin, watery bean soup again. Just tweak the consistency at the end for satisfying spoonfuls every time.
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Blend a Portion of the Soup
You can blend some of the bean soup and then add it back to the pot to make it smooth and silky. Depending on how smooth you want the soup to be, take about a cup or two of it and carefully blend it. Once blended, pour it back into the pot and stir well. This method will thicken the soup while retaining some chunkiness, offering a delightful contrast of textures.
Use a Potato
A potato is a versatile ingredient that can work wonders when it comes to thickening soups. Simply peel and dice a potato into small cubes and add it to the simmering soup. As the potato cooks, it will release starches, creating a thicker consistency. Once the potato is tender, you can mash it slightly to further enhance the thickening effect. This method is great for adding a velvety texture to your bean soup.
Perfectly Thickened crock pot Beans!
FAQ
How do you thicken watery bean soup?
How do you make bean liquid thicker?
Which is better to thicken soup, flour or cornstarch?
Do beans thicken soup?
As the beans cook, they naturally release starches that will help thicken the soup. You can either add a can of pre-cooked beans or cook a batch of dry beans separately and then incorporate them into the soup. This not only thickens the broth but also adds extra texture and flavor to your soup.
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.
How do you thicken soup?
Add cold water and stir with a fork or small whisk until smooth. Pour a small amount of the slurry into the soup and stir. Add more as needed, but give the soup time to thicken between additions. You can see the soup thicken within a few minutes. Just keep in mind that it needs to be hot for this to work! 2. Make a Roux
Can you use flour to thicken bean soup?
Yes, you can use flour to thicken bean soup. Start by making a slurry with flour and cold water, then add it to the soup and stir well. Allow the soup to simmer for a few minutes to cook out any raw flour taste. Are there any gluten-free alternatives to thicken bean soup? Absolutely!