A big bowl of warm, rich, creamy black bean soup really hits the spot on a chilly day. There’s just something so comforting about the protein-packed legumes blended up into a thick, luscious soup. But sometimes our homemade black bean soup can turn out too watery and thin. Don’t despair! With a few easy tricks, you can transform that lackluster bean broth into a perfectly thick and creamy soup.
In this article, I’ll explain several quick and easy methods for thickening up black bean soup using common ingredients you probably already have in your pantry and fridge Soon you’ll be whipping up deeply flavorful bowls of velvety thick black bean soup like a pro Let’s dive in!
Why Does Black Bean Soup Turn Out Watery?
Before we get to the fixing, let’s look at why black bean soup often ends up too thin in the first place. There are a few common culprits:
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Adding too much water or broth when cooking the beans
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Not cooking the beans long enough to soften fully and release their thickening starches
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Blending the soup too much, which breaks down those starches
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Failing to add enough thickening agents like potatoes, pasta, or purees
Luckily, armed with the right techniques, we can avoid watery black bean soup and easily achieve that luscious texture we crave.
Easy Ways to Thicken Up Black Bean Soup
When your black bean soup seems too thin, don’t dump it out! Just turn to one of these handy easy thickening methods:
Simmer the Soup Longer
One of the simplest ways to thicken bean soup is letting it simmer longer with the lid off. Simmering evaporates some of the excess liquid, naturally reducing and concentrating the flavors. Stir occasionally and let it simmer for 10-15 minutes until nicely thickened up.
Blend in Cooked Potatoes
Cooked potatoes are an easy way to add starch to black bean soup for thickening. Boil 1-2 potatoes, peeled or unpeeled, until very tender all the way through. Blend or mash the cooked potatoes and stir them into the soup. Simmer another 5 minutes or so to let the soup thicken.
Mash Some of the Beans
Mashing some of the cooked beans right in the soup releases more starch to thicken things up. Use a potato masher or fork to mash about 1/3 to 1/2 of the beans until slightly broken down. The intact beans will still provide texture.
Purée a Portion of the Soup
For a smoother, creamier bean soup, purée a portion of the soup in a blender (in batches if needed), then stir the puréed soup back into the pot. This helps thicken the whole batch, while the un-puréed portion keeps some texture.
Stir in Mashed Potatoes
Along the same lines, leftover mashed potatoes can be used to thicken and add creaminess to bean soup. Just stir a few heaping spoonfuls of mashed spuds into the simmering soup until the desired consistency is reached.
Whisk in Some Cornstarch
For quick thickening, cornstarch is handy to have in the pantry. Whisk 1-2 tablespoons of cornstarch into a few tablespoons of water until smooth. Stir the slurry into the simmering soup and let cook for 5 minutes as it thickens up.
Add Cream or Coconut Milk
Stirring a splash of heavy cream, half and half, or full-fat coconut milk into black bean soup lends a lovely velvety richness while also thickening it up. Simmer briefly to allow the soup to thicken to the perfect creamy consistency.
Garnish with Sour Cream
Finally, don’t forget finishing touches! A dollop of cool and tangy sour cream on each bowl of soup adds extra richness and thickness for a beautiful presentation.
With these handy tricks, salvaging a too-thin black bean soup is simple. Let your soup simmer away while you prepare a potato, make a slurry, or grab the blender. In no time, you’ll have rich, thick spoonfuls of your favorite comforting soup.
Tips for Avoiding Watery Bean Soup in the First Place
Now that you’ve mastered fixing a thin black bean soup, let’s cover some tips to avoid watery bean soup from the start:
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Don’t add too much water when cooking the beans. It’s easy to overdo it! Start with less and add more as needed.
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Make sure to simmer dried beans for at least an hour, or until extremely soft and breaking down. They’ll release the most starch this way.
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For canned beans, simmer them for 10-15 minutes to thicken up the liquid.
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Go easy on the blending to avoid breaking down too much starch.
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Include starch-thickening ingredients like potatoes, rice, barley, or pasta.
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When tweaking seasonings, avoid thinning the soup with too much vinegar or lemon juice.
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Let the soup cool slightly before blending, as hot liquids tend to get thinner.
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For creaminess, stir in yogurt, cheese, or cream at the end when soup has cooled a bit.
Follow these tips as you cook up your bean soup, and you can feel confident it will have the perfect rich, thick texture every time – no fixing needed!
Thick and Creamy Black Bean Soup Recipes
Now that you know how to thicken lackluster bean soup, let’s put those skills to use with some delicious and foolproof thick black bean soup recipes:
Creamy Black Bean and Potato Soup
Diced russet or red potatoes simmered right in the soup help create a thick, creamy base. Blend half the soup for extra velvety richness.
Spicy Black Bean Soup with Mashed Beans
Toss a few jalapeños in the bean soup for heat. Mash half the cooked beans with a potato masher for a thick and chunky texture.
Loaded Black Bean and Corn Soup
Corn and blended black beans create an ultra-thick, hearty chowder-style soup. Load it up with toppings!
Coconut Black Bean Soup
For a vegan bean soup, use coconut milk instead of dairy for thick, creamy flavor. Blend with cooked black beans for richness.
Crockpot Black Bean and Sweet Potato Soup
Let your bean soup simmer in the slow cooker with cubed sweet potatoes to add natural thickness.
Tuscan Bean and Kale Soup
White beans, tomato, and kale simmer cozily with Italian seasonings. A Parmesan cheese rind adds umami depth.
The possibilities are endless for turning humble black beans into rich, comforting soups. Explore different bean and vegetable combinations, seasonings, and mix-ins to find your ultimate favorite thick and creamy black bean soup. With the handy tips in this article, you’ll be thickening up lackluster bean broth in no time.
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Make a Roux
If you prefer a creamy and luscious bean soup, making a roux is the way to go. In a separate pan, melt some butter and add an equal amount of flour. Stir the mixture constantly over medium heat until it turns golden brown. Then, gradually whisk the roux into your bean soup, making sure to incorporate it well. The roux will not only thicken the soup but also add a rich and savory flavor.
How To Thicken Bean Soup: A Delicious and Simple Guide
Because it’s warm and healthy, bean soup is great for cold days or when you just want a hearty meal. There are times, though, when the soup’s broth is too thin, making you want something thicker and more satisfying. Don’t worry! This guide will show you some simple and tasty ways to make your bean soup thicker.