Easy Ham and Bean Soup (2024)

FAQs

How do I thicken up my 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.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

Note: Optional embellishments (singly or in combination): Fruity extra-virgin olive oil or a flavored oil such as sage, basil, rosemary or truffle oil, drizzled over each serving; chopped fresh mild herbs such as basil, cilantro, chives, flat-leaf parsley, sprinkled over each serving; hard aged cheese, such as ...

But most people can enjoy more beans with less gas with the help of these tips: Soak beans overnight in water, then drain, rinse and cook in fresh water. This decreases the oligosaccharide content. Cooking the beans in a pressure cooker may reduce the oligosaccharides even further.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

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.

Add ajwain or epazote – both of these spices will decrease gas production – I swear by the epazote! Just add about a tablespoon to a large pot of beans during the cooking process. You can also add ginger or cumin as these spices help with digestion.

Potatoes conflict with digestion of the beans, so avoid eating them in the same meal. Eat a whole grain with beans to complement them.

If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

And starches are the most common and effective thickening agents in cooking—think of corn starch, the flour in a roux, or how grains like oats, rice, and porridge thicken when cooked in water.

How to spice up bland ham and bean soup? ›

Why does my ham and bean soup taste bland? Seasoning this soup is key. I like to add dry mustard powder for a bit of a spicy kick, but you can also add a splash of red wine or apple cider vinegar to make the flavors pop even more.

Not Adding Acid

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.

While any legume has the potential to cause gas, certain varieties are notorious for their gassiness. "Soybeans, pinto beans, black beans and lentils are most likely to cause gas because of the amount of fermentable sugars and fiber," says Kunik.

Add a little flour or cornstarch. Often a good idea to mix either with a little warm water in a small bowl, and the add to the soup. You can also add some cooked, cubed potatoes (canned will work), to thicken. Instant potato flakes will work, too.

Excessive cooking or stirring may damage cornstarch integrity and cause your ham and beans to thin out.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.