The Secret to Creamy Ham and Bean Soup: Unveiling the Floury Thickening Technique

Ham and bean soup, a classic comfort food, can be easily elevated with a touch of thickening. Flour, a versatile pantry staple, offers an effortless solution to achieve a luscious and satisfying soup. This guide will provide a comprehensive walkthrough of the process, ensuring you create a hearty and flavorful ham and bean soup that will warm your soul on chilly evenings.

Ingredients:

• 1 pound dried navy beans, picked over and rinsed
• 1 smoked ham hock, about 1 pound
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth or water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour

Instructions:

1. Prepare the Beans:

In a large pot or Dutch oven, combine the beans, ham hock, onion, carrots, celery, garlic, chicken broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.

2. Remove Ham and Puree Soup:

Remove the ham hock from the soup and set aside. Using an immersion blender or a regular blender in batches, puree about half of the soup until smooth. This will add body and richness to the soup.

3. Thicken with Flour:

In a small bowl, whisk together the flour and 1/4 cup of cold water until smooth. Gradually whisk the flour mixture into the simmering soup until the desired consistency is reached.

4. Add Ham and Season:

Shred the ham hock and return it to the soup. Season to taste with salt and pepper. Simmer for an additional 15 minutes to allow the flavors to meld.

5. Serve and Enjoy:

Ladle the thickened ham and bean soup into bowls and garnish with fresh parsley or chives. Serve with crusty bread for a complete meal.

Tips:

• For a thicker soup, use more flour. Start with a small amount and gradually add more until the desired consistency is achieved.
• If you don’t have an immersion blender, you can use a regular blender in batches. Just be sure to let the soup cool slightly before blending to prevent splattering.
• Don’t overcook the flour. Overcooking can result in a gummy texture. Simmer the soup for just 15 minutes after adding the flour to prevent this.
• You can also use cornstarch to thicken the soup. However, cornstarch will create a glossier finish than flour.

Variations:

• Add diced potatoes or sweet potatoes for extra heartiness.
• Stir in chopped greens, such as spinach or kale, for added nutrition.
• Use different types of beans, such as pinto beans or black beans, to create a unique flavor profile.
• Top with shredded cheese, sour cream, or salsa for a customizable touch.

Finishing Touches:

• Serve the ham and bean soup with crusty bread or crackers for dipping.
• Garnish with fresh herbs, such as parsley or chives, for a pop of color and flavor.
• Add a dollop of sour cream or yogurt for a creamy touch.

Beyond Thickening: Other Ways to Enhance Ham and Bean Soup

• Add a splash of white wine or sherry for depth of flavor.
• Stir in a spoonful of honey or maple syrup for a touch of sweetness.
• Add a pinch of smoked paprika or cumin for a smoky and earthy flavor.
• Top with a fried egg for a protein-packed meal.

Answers to Your Questions

Q: Can I use other types of flour to thicken ham and bean soup?
A: Yes, you can use other types of flour, such as whole wheat flour, bread flour, or gluten-free flour. However, the amount of flour you need may vary depending on the type of flour used.

Q: What is the best way to store leftover ham and bean soup?
A: Leftover ham and bean soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.

Q: Can I make ham and bean soup in a slow cooker?
A: Yes, you can make ham and bean soup in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or until the beans are tender.