How to Thicken Bean Soup: 5 Ways to Thicken Bean Soup

Bean soup is any type of soup that uses beans as the main ingredient. Many kinds of beans work well for soup, including dry beans and canned beans such as white beans, black beans, great northern beans, cannellini beans, and navy beans. Bean soup has a meaty texture, and it is a good source of protein, carbohydrates, and potassium.

Popular bean soup recipes include bean and ham soup, which features hame bone, ham hock or chopped ham, and chicken and black bean soup. You can make a custom bean soup base by sautéing celery stalks and cloves of garlic, then simmering them with beans in chicken stock or chicken broth until tender; add your desired vegetables and aromatics, such as a bay leaf, black pepper, red pepper flakes, or dried thyme.

Bean soups are hearty and filling soups. To thicken your broth, consider the following methods:

1. 1. Reduce the soup. Simmering your soup over low heat on the stovetop or in a slow cooker will cause the water in the soup to evaporate and the soup to naturally thicken. Stir frequently to prevent the soup from burning. Remove the soup from the heat when it has reached its desired thickness. Remember to season soup after reducing it, not before; otherwise, the soup might be too salty.
2. 2. Add a thickening agent. 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. Alternative thickening agents include gelatin, potato starch, and tapioca starch.
3. 3. Purée the beans. Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.
4. 4. Prepare a roux. A roux is equal parts flour and butter. Add flour to melted butter over medium-low heat, and cook the mixture until it’s light brown. Whisk the hot liquid into the roux; use two ounces of roux for every cup of liquid. This method is excellent for creamy bean soups.
5. 5. Add puréed vegetables. You can add puréed veggies, such as mashed potatoes, to a bean soup or stew to thicken it. Adding puréed vegetables will also boost nutrients and flavor.

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