How to Thicken Ham and Bean Soup
There are a few ways to bring a soup to your desired thickness. Typically, a form of starch is used to increase the thickness and density of soups, either by incorporating a roux or a slurry. A roux is a butter/flour mixture that is cooked before the addition of stock and other ingredients. A slurry, on the other hand, is a more convenient way to add thickness to soups, especially chunky ones; slurries can be easily incorporated into soups and can be added as a last ingredient. Does this Spark an idea?
Things You'll Need
- Cornstarch or flour
- Hot liquid or water
- Whisk
- Small bowl or large measuring cup
Instructions
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Flour Slurry
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1
Prepare the ham and bean soup according to your recipe.
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2
Measure the flour, which you will need to temper with hot liquid or broth. For a small amount of soup, use 1 tbsp. of flour to 1 cup of hot liquid. For a large pot of soup, you can use up to 4 tbsp. of flour to 1 cup of hot liquid.
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3
Mix the flour and the hot liquid thoroughly in a small bowl or large measuring cup until completely combined.
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4
Pour 1 tbsp. of the flour slurry into the ham and bean soup. Add more slurry, 1 tbsp. at a time, until the desired thickness is reached. Whisk vigorously while adding the slurry to prevent any lumps.
Cornstarch Slurry
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5
Cook the ham and bean soup for as long as the recipe requires.
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6
Mix 1 tbsp. of cornstarch with 1/3 cup cold water in a small bowl or large measuring cup until thoroughly combined. For a larger pot of soup, mix 2 tbsp. of cornstarch with 1/3 cup cold water.
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7
Pour the slurry into the soup slowly, whisking in 1 tbsp. of the slurry at a time. Whisk vigorously while you're adding the slurry to prevent lumps.
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1
Tips & Warnings
You don't need as much liquid for a cornstarch slurry.
Cornstarch doesn't need to be tempered, so cold water works best.
