Ham and Navy Bean Soup is a simple, hearty soup that’s full of rich flavor. This ham and bean soup is made with dried navy beans, leftover ham, and lots of chopped vegetables. It’s great for lunch or dinner, and it’s easy to double the recipe to feed a lot of people.
Serve navy bean and ham soup with a wedge salad or a copycat Olive Garden salad and a loaf of homemade garlic bread to make a meal.
With its smooth, creamy texture, navy bean soup is a comforting classic. But sometimes the broth can turn out too thin, lacking that luscious silky feel. Don’t worry – it’s easy to transform a runny bean soup into a velvety bowlful using a few simple tricks. In this article, I’ll explain several methods for thickening up navy bean soup to achieve a richer, heartier consistency.
An Overview of Navy Bean Soup
Before diving into thickening techniques, let’s first go over the components of a basic navy bean soup. This tasty one-pot meal is made by simmering dried navy beans in broth with aromatics like onions, carrots, and celery. Herbs and ham add seasoning. The beans break down during the long cooking process, releasing starch to naturally thicken the surrounding broth.
While beans puréeing into the broth lends body, sometimes the end result can still turn out too thin But we want that distinctive creamy texture! Here are some easy ways to get it
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Blend a portion of the cooked beans into the soup
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Make a roux by cooking flour in fat to add to the soup
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Finish with cream milk or pureed potatoes
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Add more beans or starchy pasta/rice to the pot
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Use cornstarch, arrowroot or flour to thicken at the end
Read on for more details on each method. With any of these tricks, you can easily modify a thin bean soup for the ideal creamy, hearty consistency.
Thickening Methods for Navy Bean Soup
Blend Some of the Cooked Beans
One of the easiest ways to thicken navy bean soup is by puréeing a portion of the cooked beans, then stirring the creamy puree back into the pot.
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Remove 1-2 cups of beans and broth to a blender (avoid filling over halfway).
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Puree until completely smooth.
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Pour the thick puree back into the soup pot and stir to incorporate.
Blending as little as 1 cup beans can make a noticeable difference. This is the approach that lends the most authentic texture.
Make a Roux
A classic roux is another simple way to thicken bean soup. A roux is made by cooking flour in fat (butter or oil) then whisking the thick paste into the soup.
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In a skillet, melt 1-2 tbsp butter or oil over medium heat.
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Whisk in 2-3 tbsp flour and cook for 2 minutes until bubbling and thickened.
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Gradually whisk in 1 cup broth from the soup pot to form a smooth slurry.
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Pour the roux slurry into the remaining soup, stirring constantly.
The starch in the flour and the emulsion with the fat work to add thickness as the soup simmers.
Finish with Cream or Milk
For a creamy consistency without puréeing beans, stir in some dairy at the end.
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Heavy cream or half-and-half will add the most thickness – start with 1/4 cup.
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Whole milk or evaporated milk also contribute thickness and richness.
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Non-dairy options include coconut milk or pureed white potatoes.
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Heat the soup gently after adding cream to prevent curdling.
The natural fats and proteins in dairy products help lend a velvety feel.
Increase the Bean Ratio
Want an easy shortcut for a thicker bean soup? Simply add more beans!
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Stir in one additional can of drained, rinsed navy beans.
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Or quickly cook another 1/2 cup dried beans by boiling for 10 minutes before adding to the soup.
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More beans means more starch released to thicken the broth.
You can also add higher-starch items like cooked pasta or rice. The extra bean and starch content gives more body.
Use a Starch Thickener
Cornstarch, arrowroot powder, or flour can be stirred into a soup at the end for thickening power.
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In a small bowl, dissolve 1-2 tbsp of your starch in cold broth until smooth.
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Slowly stir the slurry into the simmering soup. Cook briefly until thickened.
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Allow thickened soups to rest 5 minutes before serving for full effect.
These powdered starches introduce quick-acting thickening ability. They can also help bind any separated broth.
More Tips for Creamy Navy Bean Soup
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For a smoother soup, use an immersion blender to partially puree.
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Cook beans with broth instead of water for richer flavor.
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Add roasted garlic and smoked ham hocks for depth.
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Garnish with sour cream or cheese for extra richness.
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Avoid boiling rapidly after adding cream or milk to prevent curdling.
Enjoy Your Thick, Creamy Navy Bean Soup
With any of these easy tips, you can take a runny bean soup and give it the velvety consistency it deserves. Navy bean soup turns wonderfully rich and substantial with blended beans, a sprinkling of starch or a splash of cream. Adjust the thickness to your liking – just a small change makes a big difference in creaminess. Dig into a soothing bowl of thick, hearty navy bean soup.
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Do You Have to Soak Navy Beans For Soup?
The short answer is no, you do not have to soak the beans overnight. Soaking them does drastically reduce the cooking time, but it’s not necessary to make this soup. I covered a few different cooking methods above.
However, soaking the beans overnight softens them so they cook faster and makes them easier to digest. That’s why it’s the method that I use and highly recommend.
There are a few different methods to use to make this soup. The overnight soak method is my preferred method because it provides the best texture for the beans. But there are a couple of other methods I’ve tested that work just as well.
Slow Cooker Navy Bean Soup
- Place all of the ingredients in your slow cooker.
- Cover and cook on LOW for 12 hours.
Note – If you want to impart a little deeper flavor, saute the veggies and garlic first.
30-Minute Navy Bean Soup with Canned Beans
This is a quick and easy way to make your ham and bean soup. I prefer the texture of the dried beans, but this method works in a pinch.
- Saute the veggies and seasonings.
- Add 3 cans of rinsed and drained white beans.
- Add ham and water.
- Simmer for about 20-30 minutes or until beans are soft.
How To Make Ham and Navy Bean Soup
You can make Navy Bean Soup in a number of ways, depending on how much time you have. The method described here is my preferred and recommended method – presoaking the beans overnight.
- The night before, sort through the beans and throw away any that are broken. Put the beans in a big pot and add 3 inches of water to cover them. Cover and let sit overnight.
- Drain and Rinse: Strain the beans through a large colander. Put the soup pot on the stove over medium heat after washing and drying it. The diced onion, carrots, and celery should be cooked in a tablespoon of olive oil for about four to five minutes, or until they are soft. Put in the minced garlic, thyme, and bay leaf. Cook for one more minute.
- Bring the beans, water, and ham to a boil. Mix in ½ teaspoon of salt, then cover and turn down the heat to low. Simmer for about an hour and a half to two hours, or until the beans are very soft. Stir the soup every fifteen minutes or so to keep the bottom from burning.
- Season: Taste and add more salt and pepper as desired. Add fresh cracked black pepper and fresh minced parsley on top and serve right away.
How can I thicken my ham and beans?
FAQ
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