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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Keeping bean soup from separating
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Keeping bean soup from separating
