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?
post #1 of 6
4/7/05 at 6:45pm