Pour in the remaining stock then increase the heat to high to bring the soup to a boil. Slowly add glugs of chicken stock while stirring until a smooth, creamy sauce forms. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture. Sprinkle in flour then cook for 1 minute stirring constantly. Saute until the vegetables are tender, 8-10 minutes then add a couple fresh cloves garlic and dried thyme, and then cook until the garlic is very fragrant, 1 minute. Add the carrots, celery, and onion or shallot, then season with salt and black pepper. Heat extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. How to Make Ham and Bean Soup With Canned Beans I prefer to use Bush’s canned Great Northern Beans, draining and rinsing them before adding to the soup. Two other options are Cannellini beans, which are larger and a touch more firm, and white navy beans, which are the smallest and creamiest of the three. I use Great Northern Beans in this recipe, which are creamy and not too large. What Kind of Beans Do You Put in Ham and Bean Soup? Can I Make Ham and Bean Soup Without a Bone?Ībsolutely! If you’ve got a leftover ham bone, shank, or ham hock laying around, especially after the holidays, absolutely toss it into the soup to simmer, but truly you can get TONS of flavor simply by using a diced ham steak. Alternatively, I like to add a dash of gluten free flour (or all-purpose flour if you don’t need to eat gluten free) to the soup which gives it a luxurious, velvety thickness. That said, I find it makes the soup kind of muddy. One option to thicken Ham and Bean Soup is to blend a portion of it in a blender or with an immersion blender. You can also ask the deli department for a thick-cut slice of ham.
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