A hearty, warming bowl of thick bean soup is the perfect comfort food on a chilly day. With just a few simple ingredients, you can make a pot of deliciously thick bean soup that will fill your kitchen with mouthwatering aromas and satisfy your cravings. But what’s the secret to getting that luscious, velvety texture in your bean soup? Here are some tips and tricks for making the thickest, creamiest bean soup possible.
Choose the Right Beans
The type of bean you use will impact the thickness of your soup. Beans that break down and get creamy when cooked are ideal. Good options include:
- Navy beans
- Great northern beans
- Cannellini beans
- Pinto beans
- Red kidney beans
Avoid beans that stay firmer after cooking, like black beans, as they won’t create that thick, velvety texture.
Soak The Beans
Before cooking your beans, let them soak overnight in plenty of water. This helps them soften up and break down more as they cook. Drain and rinse them before adding to your soup pot.
Cook Low and Slow
The longer your bean soup simmers, the thicker it will become. Cook it over low heat, stirring occasionally, for at least 1 hour. 2-3 hours is even better to allow the beans time to break down completely.
Mash Some of the Beans
After cooking the soup, use a potato masher or immersion blender to mash some of the beans right in the pot. This will help thicken the broth and give it a creamy consistency.
Simmer Uncovered
Avoid covering your soup as it simmers. Leaving it partially uncovered allows some of the liquid to reduce, concentrating the flavors and naturally thickening the broth.
Finish with Cream or Broth
For extra richness, stir in some heavy cream, half and half, or evaporated milk after the soup has finished cooking. You can also add some extra vegetable or chicken broth to intensify the flavors.
Add Starch
Stirring a spoonful of masa harina, cornstarch, or flour into your simmering soup is an easy way to kick up the thickness. Let it simmer for 5 more minutes after adding for the perfect creamy consistency.
Puree a Portion
Use an immersion blender or traditional blender to puree a portion of the soup. Start with 1-2 cups, adding more if desired. This will give you a luscious, velvety texture.
Finish with Cream or Broth
For extra richness, stir in some heavy cream, half and half, or evaporated milk after the soup has finished cooking. You can also add some extra vegetable or chicken broth to intensify the flavors.
Add Beans to Thicken
If your soup needs a little more body after cooking, stir in some canned beans like cannellini or navy beans, slightly mashed. The extra beans will release starch and thicken things up.
Include Potato
Adding some diced russet or Yukon gold potatoes to your bean soup is a great way to get a thicker consistency. As the potatoes break down, they will infuse the broth with natural starch.
Add Some Pasta
For an Italian-style bean soup, mix in some small pasta like elbows, ditalini, or orzo in the last 10 minutes of cooking. The starch released from the pasta as it cooks will give your broth more body.
Blend in Vegetables
Pureeing some of the cooked vegetables from your soup is an easy way to reach your desired thickness. Try blending carrots, celery, onions, or peppers with a bit of the cooking liquid.
Include Barley or Farro
Hearty grains like barley or farro are perfect for thickening up bean soups. The starch released as they cook lends body and texture. Just be sure to cook them al dente first.
Toast Breadcrumbs
For an extra dose of flavor and thickness, sprinkle some fresh breadcrumbs on top of your piping hot soup. The crumbs will absorb moisture and plump up, adding texture.
Add Some Acid
A squirt of lemon juice or splash of vinegar at the end helps brighten flavors. Acid also slows the breakdown of beans, helping maintain that thick, creamy texture.
Garnish with Cream
A dollop of fresh cream or creme fraiche on top adds a luxurious finish. Spoon it over each bowl just before serving for a touch of richness.
Conclusion
With these tips, you can easily achieve the perfect luscious thickness in your homemade bean soups. The key is choosing the right beans, cooking them low and slow, and using starch from sources like potatoes, pasta, or grains. Pureeing some of the beans or vegetables is also an easy way to kick up the richness. Follow these tricks and you’ll have creamy, mouthwatering bean soup in no time.