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#1
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| When I heat a can of condensed bean soup, all the ingredients remain smooth and well incorporated. When I make bean soup from scratch (which tastes infinitely better!), the beans and bean puree sink to the bottom of the bowl. How can I get the ham and bean mixture to remain incorporated in the broth, or is this the nature of homemade soup? |
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#2
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| you can tie it together with a cornstarch slurry using some of the cooled stock off your soup for the moisture. |
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#3
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| Thanks for the tip. I had the same thing happen when I made my French Canadian Pea Soup. I'll use the cornstarch next time. Sara |
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#4
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| Hey oh I made bean soup last night for dinner. Now, I realise I am in the minority (more than likely), but in my soup I used a pound of coarse regular ground pork (it was a debate between the ground pork and salt belly). Fryed it up nicely first in a fry pan. Before adding it to the soup itself, I removed about a cup of the beans with slotted spoon. These I added back to the oil in the frypan, and then re-fryed the beans to a nice paste (IE roux), and added this back to the soup. Adds a real nice silky smoothness to the soup. ![]()
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#5
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| whisk.....??? |
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#6
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| I puree a portion of the beans to thicken the soup.
__________________ Never eat more than you can lift! - Miss Piggy |
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