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Keeping bean soup from separating

post #1 of 6
4/7/05 at 6:45pm
Thread Starter 
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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post #2 of 6
4/7/05 at 7:03pm
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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post #3 of 6
4/11/05 at 1:10pm
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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post #4 of 6
4/11/05 at 3:54pm
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. :D
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post #5 of 6
4/11/05 at 4:27pm
whisk.....???
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post #6 of 6
4/11/05 at 7:21pm
I puree a portion of the beans to thicken the soup.
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