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Should I thicken my ham and bean soup? Yes.You can thicken your soup in various ways, such as mashing some of the beans, using a roux, incorporating cornstarch or flour mixed with water, or adding pureed vegetables. Each method can also add a slight variation to the flavor and nutritional content of your soup.
– 1 pound dried Great Northern beans – 1 ham bone + ham scraps 1-2 cups leftover chopped ham – 1 large onion peeled and cut into large chunks – 4 carrots peeled and cut into large chunks – 3 celery stalks sliced – 4 cloves garlic peeled and cut into small pieces – 10 cups water – 2 tsp bouillon paste I used vegetable, or a bouillon cube or sub some of the water for no-sodium chicken broth – 2 bay leaves – 10-12 cups water may need more, if it is too thick – 2 to 3 teaspoons white vinegar – Salt and pepper to taste, I used about 2 teaspoons salt and 1 tsp freshly ground pepper ROUX – ¼ cup vegetable oil or butter (or lard, if you happen to have some) – ¼ cup flour – 1½ cups of broth from the soup – 2 tsp Hungarian sweet paprika – Salt and pepper to taste – 1 Tablespoon extra-virgin olive oil
Ingredients
Cook time: 3 hours
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Servings
9
Type
soup
prep Time
15 min
How to Store Ham and Bean Soup Once the soup has completely cooled, store in an airtight container in the fridge. Store in fridge for up to 4 days.
RECIPE TIPS AND FAQ’S:
Why you’ll love this Ham and Bean soup – The ham bone adds such depth of flavor to a simple bean soup. – You can totally make it on the stove top, Crock Pot, and Instant Pot! – This luxurious soup is dairy-free – Budget-friendly – Perfect for meal-prep!
Can you freeze Hungarian ham and bean soup? Yes! This soup freezes up very nicely. Let soup cool completely. I place the soup in small containers for individual portions so we can easily grab one for lunch (let it defrost in fridge overnight and heat up next day for lunch). Also, smaller portions do defrost much quicker!l
RECIPE TIPS AND FAQ’S:
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