Ham and Bean Soup Recipe - The Cookie Rookie® (2024)

FAQs

How do I thicken up my ham and bean soup? ›

Use Cornstarch or Arrowroot Powder

Let the soup simmer for a few minutes until it reaches the desired thickness. Remember to follow the recommended ratio of starch to liquid to avoid clumping.

This ham and soup will stay good for 3-4 days in an airtight container stored in your fridge. You can definitely store your soup in the freezer if you'd like. You can store it either in a large airtight container, or in smaller individual containers. Thaw either in the microwave or on the stovetop over medium heat.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Add more cornstarch or flour as needed until the soup reaches your desired consistency. Alternative thickening agents include gelatin, potato starch, and tapioca starch. 3. Purée the beans.

**Soak beans overnite in water with 1/4 cup of vinegar (Key ingredient for "removing gas") Have the beans well covered with water for soaking-remember they expand quite a bit and you don't want them to expand above the water level."

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

After cooking a pot of beans, you'll have about two hours' time of them sitting out before you have to worry about bacteria – that's the safe time outlined by the USDA in their “Danger Zone” range. Once the food temp drops, they may become too unhealthy to eat.

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs -- that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Never fear: That foam is actually totally natural and completely safe. But what the heck is it? During the canning process, legumes from beans to chickpeas leach out some of their starch and proteins into the liquid, which is sometimes called aquafaba.

Why is my ham and bean soup so salty? ›

"Broths and condensed soups are notorious for being salty," she says. She warns that many spice blends contain added salt, too. Be sure to read the labels of your ingredients. You may also have to avoid adding salt if you're cooking with sodium-filled meats like ham or bacon.

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.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

You can add a creamy substance, either ordinary cream, milk, or coconut milk, but which works best will depend on the flavors already on the soup. If you've made your souo with beans, potatoes, or rice, blending part of it and returning it to the pot will make everything creamier.

To thicken bean soup without altering the flavor, you can simmer it uncovered for a longer period. Allowing the soup to cook down will naturally reduce the liquid and create a thicker consistency without adding any extra ingredients.

I like my juices thick with my beans, therefore in a separate bowl I added 1/4 cup of cornstarch or flour and 1/4 cup of water to make a thickening paste. Then, slowly add your thickening paste to the boiling beans and ham. Be sure to stir as you add it in.

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.