How to Thicken Up Navy Bean Soup for a Creamier Texture

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

• Blend a portion of the cooked beans into the soup

• Make a roux by cooking flour in fat to add to the soup

• Finish with cream milk or pureed potatoes

• Add more beans or starchy pasta/rice to the pot

• 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.

• Remove 1-2 cups of beans and broth to a blender (avoid filling over halfway).

• Puree until completely smooth.

• 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.

• In a skillet, melt 1-2 tbsp butter or oil over medium heat.

• Whisk in 2-3 tbsp flour and cook for 2 minutes until bubbling and thickened.

• Gradually whisk in 1 cup broth from the soup pot to form a smooth slurry.

• 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.

• Heavy cream or half-and-half will add the most thickness – start with 1/4 cup.

• Whole milk or evaporated milk also contribute thickness and richness.

• Non-dairy options include coconut milk or pureed white potatoes.

• 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!

• Stir in one additional can of drained, rinsed navy beans.

• Or quickly cook another 1/2 cup dried beans by boiling for 10 minutes before adding to the soup.

• 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.

• In a small bowl, dissolve 1-2 tbsp of your starch in cold broth until smooth.

• Slowly stir the slurry into the simmering soup. Cook briefly until thickened.

• 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

• For a smoother soup, use an immersion blender to partially puree.

• Cook beans with broth instead of water for richer flavor.

• Add roasted garlic and smoked ham hocks for depth.

• Garnish with sour cream or cheese for extra richness.

• 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.