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!
There’s nothing better than a steaming bowl of ham and beans on a chilly night. The smoky, salty ham pairs so well with the creamy beans. But sometimes this classic comfort food can turn out disappointingly thin and watery. If you love a thicker, heartier texture to your ham and beans, don’t worry – it’s easy to transform that thin bean broth into a lush, spoon-coating consistency.
Follow these simple tricks to thicken up your ham and bean soup or stew for maximum coziness and flavor
Use More Beans
Adding more beans is one of the easiest and most foolproof ways to thicken ham and beans. Beans naturally contain starch that is released as they cook lending body to the cooking liquid. Toss in a few extra handfuls of dried beans before cooking, or stir in a can of rinsed and drained canned beans toward the end to beef up the bean content. You can also lightly mash a portion of the cooked beans against the side of the pot to break them down and release more starch.
Make a Classic Roux
A roux is a classic French thickening technique that combines flour and fat into a smooth paste. To make one, melt 2-3 tablespoons of butter in a saucepan over medium heat. Whisk in an equal amount of all-purpose flour and cook, stirring constantly, for 2-3 minutes until slightly browned. The roux can then be whisked into the simmering pot of ham and beans. As it cooks, it will gradually thicken up the broth.
Utilize a Starch Slurry
For a gluten-free option, use cornstarch, arrowroot, potato starch, or tapioca starch blended with cool liquid to form a slurry. Combine up to 4 tablespoons of starch with 1 cup of the hot cooking liquid in a small bowl. Mix until smooth, then slowly drizzle the slurry into the simmering pot, stirring constantly. Let cook 5 minutes until thickened.
Blend in Pureed Vegetables
Mash up flavorful cooked vegetables to lend thickness in addition to richness. Potatoes, carrots, parsnips, or celery root work very well. Puree them smooth with a food processor, immersion blender, or traditional blender. For a smoother texture, strain the puree before adding it to the beans.
Reduce Liquid Content
Cutting back on the amount of liquid, whether it’s water, broth, or another cooking liquid, is a simple way to create a thicker end result. Be mindful not to skimp too much though, or the beans could end up dry and undercooked. Reduce total added liquid by 1/4 to 1/2 cup for a moderate thickening effect.
Simmer Uncovered
Letting the pot of ham and beans simmer gently for an extended period with the lid off will slowly concentrate flavors and textures. The evaporation of steam reduces the overall liquid content, naturally thickening up the soup or stew. Keep a watchful eye on the pot to prevent scorching.
Finish with Cream or Milk
Stirring in a splash of heavy cream, half and half, or even whole milk at the end of cooking lends a lovely creamy boost. Dairy contains casein proteins that can help bind and lightly thicken bean broths. Just a few tablespoons will enrich the soup nicely.
Add Some Pasta or Rice
Introduce noodles or grains like barley, farro, or rice to really filler up and thicken your bean dish. The starches from these ingredients will create a hearty, stew-like texture. Just be sure to account for the extra volume when cooking.
Now that you’re armed with plenty of easy tips for thickening up thin ham and beans, you can avoid watery soup letdowns. Adjust the thickness to your personal preference with these subtle tweaks. Hearty and satisfying ham and beans are on the menu!
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.
What Kind of Ham Can I Use?
You can use virtually any cooked ham. The ham I used is an uncured, fully cooked, thick sliced ham. Thick slices of ham work better than thin sandwich slices when using ham that has already been sliced. Thin slices won’t add much texture to the soup. You can also use cooked ham from Easter or another holiday that you have saved for another time.
How can I thicken my ham and beans?
FAQ
Why are my ham and beans watery?
How to make beans thicker?
How to thicken up beans without cornstarch?
How to thicken soup with beans?
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.
How do you thicken bean soup?
If you find you need to thicken your soup near the end of the cooking time, mash or puree some of the beans. Use a potato masher to mash the beans in the pot, or remove some of the beans and broth to a blender or food processor. The mashed beans add body to the soup.
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.
Does mashing beans thicken Ham?
Wrong, surprisingly. Actually, it has the opposite effect, and will help thicken the rest of the beans and ham. Beans are quite high in starch too, which we already know is what helps thicken dishes. By mashing some beans, you release that starch into the liquid and help make it thicker. So, how should you do it?