Sausage and White Bean Soup Recipe (2024)

FAQs

How can I thicken my white bean soup? ›

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

If you're looking for a cannellini beans substitute, go for something similarly creamy, tender, and mild: Butter Beans if possible, Great Northern as an alternative, or Navy Beans as a last resort.

How do you thicken Senate bean soup? With a thickening agent. In this case, I'm using instant mashed potatoes because they're the most brilliant soup thickener. Another option is to make a slurry by stirring one teaspoon of cornstarch or all-purpose flour into cold water and adding that to the soup.

To thicken bean soup without altering the flavor, you can simmer it uncovered for a longer period. Allowing the soup to cook down will naturally reduce the liquid and create a thicker consistency without adding any extra ingredients.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Due to their creamy white color, navy beans are sometimes confused with other white beans such as great northern beans, cannellini beans, or white kidney beans. Although their taste is similar, navy beans are smaller and rounder than these other varieties.

What is a White Bean? Some recipes simply call for “white beans.” This is a general term for great northern beans, navy beans, cannellini beans, and other similar beans.

Soup Thickening Method: Blended White Beans

I drained and rinsed canned white beans and then blended them without any additional liquid until smooth. I added gradually to the simmering soup until I saw the texture change.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Why does my bean soup have no flavor? ›

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

If you need it a little thicker, just blend up a more beans and broth until your desired consistency is reached. First make sure that your beans are fully cooked. If you are satisfied with the done-ness of your beans, puree half of the soup in a blender and then mix it with the other half of the soup.

Overcooking your beans

Dried beans tend to take a long time to cook, but that doesn't mean you shouldn't worry about overcooking them. Overcooked beans are perfectly safe to eat, but while they may be edible, they'll be less pleasant to consume.

Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies. Some ingredients have more water than others.

For immediate results, one can create a slurry by mixing equal parts of cornstarch, all-purpose flour, or arrowroot powder with water, and then gradually stirring the mixture into the simmering beans.