HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (2024)

FAQs

How can you thicken ham and bean soup? ›

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

Add More Beans

One of the simplest ways to thicken up your ham and bean soup is by adding more beans. The beans will naturally release starch as they cook, which will help to thicken the soup.

Tips for Thickening the Soup

You can enjoy the black bean soup as is, but I like to thicken it up a little. Remove the bay leaf and use an immersion blender to puree a little bit of the soup. This gives it a thicker consistency, but don't blend it completely smooth! You want to still have whole black beans throughout.

How long can I keep my Honey Baked ham or turkey breast in the refrigerator? Once thawed, your Honey Baked Ham will stay fresh for 7 to 10 days and the Honey Baked Turkey Breast will stay fresh for 5 to 7 days in the refrigerator.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Can I use sour cream in soup? ›

Sour cream should be added only after you have cooked and served the soup, as a topping. Otherwise it will separate and it will not look appetizing. Once you have added sour cream, you cannot reheat the soup, so it's better to add spoonfuls to individual bowls and let people stir it in themselves.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

You want to get your ham in the fridge as soon as possible after you're done cooking, as any time spent sitting out at room temperature can shorten ham's shelf life.

Heat the honey, corn syrup, and butter in a double boiler to make the glaze. Brush the glaze over the ham and bake in a foil-lined pan for about 1 hour and 15 minutes, brushing every 15 minutes or so with the glaze. Broil the ham for a few minutes before removing it from the oven.

A fully-cooked, unopened, vacuum-sealed ham can last up to two weeks in the refrigerator, according to the USDA, but the clock starts ticking once you open that package. Sliced meat, like fresh cut ham or spiral-cut ham from the store, will last in the refrigerator for only three to five days.

You can add a pinch of flour to thicken the sauce. Add a thickener. Depending on your requirements, you can use a roux*, some potato flour, tapioca flour, some (but not solely) tomato paste or xanthan gum (a corn-derived thickener) to bind up some of the extra liquid and give body to your sauce.

Mix a small amount of cornstarch or flour with cold water to create a slurry. Slowly stir the slurry into the hot soup and allow it to simmer for a few minutes until it thickens. This method is useful for adjusting thickness without altering the flavor significantly.