The 15 BEST Ham Soup Recipes (2024)

FAQs

How do you thicken ham soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Ham Bone Soup Recipes

Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.

While the exact beans will vary from brand to brand, 15 bean soup typically contains some mix of navy beans, black beans, red beans, pinto beans, chickpeas, Great Northern beans (or white beans), kidney beans, baby lima and large lima beans. Black-eyed, yellow split peas, and green split peas can also be used.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

It is not recommended to eat ham that has been left out at room temperature for 8 hours as bacteria can grow rapidly in the temperature danger zone (40°F-140°F or 4°C-60°C).

For best results, try to use your frozen ham bone within three months. There may be some loss of flavor if you keep it longer, and any bits of meat and cartilage remaining on it may get freezer burn or dry out. Ham bones are packed with so much rich, flavor.

Of course there are many options, but one thing you should not do is let it sit too long in the refrigerator. According to the U.S. Department of Agriculture, ham is good for three to five days in the refrigerator after it is cooked.

The beans could had being dirty. When you cook beans the outer pigment leaks into the water… Red for red kidney beans, black for black etc. I like to first soak the beans in water for maybe 3 hours and then trow that water (fully red by then) out and boil them in fresh water.

Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans' skin.

What is ABC soup made of? ›

A popular soup in Asian cuisines, this is called ABC soup because it is super easy to prepare—as simple as ABC. The other reason for the name is that it's filled with vitamins A, B, and C. The combination of carrots, potatoes, and tomatoes add to the healthy soup, while the chicken ensures it's full of flavor.

A ham hock, sometimes called pork knuckle, is the joint between the tibia and fibula and the metatarsals of a pig's foot where the foot was attached to the hog's leg.

They're not a super-fancy item only found at gourmet grocery stores—I buy mine at the local Safeway. If you can't find them, just ask. Both fresh and smoked ham bones need to be cooked thoroughly before eating and do best when simmered slowly for hours in a pot of soup.

Prepping the Soup

Once the ham hock is cooked, remove it from the pot or slow cooker and set it aside to cool slightly. Discard any excess fat or skin, and separate the meat from the bone. Shred or chop the meat into bite-sized pieces, and return it to the pot or slow cooker along with your favorite soup ingredients.

Step 2: Thicken the soup.

Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Try incorporating potatoes to thicken the dish. If the soup is too thin toward the end of the cooking process, simply add cooked potatoes, mashed potatoes, or potato flakes. On account of their starch, potatoes are a natural thickening agent.

Add More Beans

One of the simplest ways to thicken up your ham and bean soup is by adding more beans. The beans will naturally release starch as they cook, which will help to thicken the soup.