The 15 BEST Ham Soup Recipes (2024)

FAQs

What is the secret to soup? ›

Instead, freeze the ham bone so you can use it later to add flavor to a soup or make homemade ham broth or stock. A ham bone will keep in the freezer for at least a few months. That buys you some time to make full use of it and you have a few days to properly prepare it for long-term storage.

How to thicken up home-made ham and bean soup - Quora. Take some of the beans and cooking liquid and puree them in a blender, or in a pot with an immersion blender, then add the pureed portion back to the original pot. You can use this method with any soup and can control how much of the soup is pureed-- some or all.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Don't ever throw them out! If I don't want to deal with one right away, I'll bag and freeze it until I'm ready to use it. If you are cooking dried pinto beans, white beans, black beans, lentils or split peas, the ham bone will add so much.

The bone can be stored in the fridge, well wrapped for up to 3 days. The ham bone can also be frozen for up to 3 months. We don't even defrost it when making this soup, just place it in the water and add about 15-20 minutes to the cooking time.

Pressure Cooker Split Pea Soup is incredibly easy and can transform frozen smoked ham hocks and dried split peas into an amazing soup in just 40 minutes! Making homemade split pea soup with ham is so easy when you use your Instant Pot. The ham bone gives this easy soup all the flavor you need.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Soups and Chilis

Worcestershire sauce in soup? Trust me on this one. Just a little goes a long way; it helps cut through the richness in chilis and thick soups.

How do you make soup taste richer? ›

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

The document provides 5 basic principles of preparing soup: 1) Starting with cold water. 2) Cutting vegetables to an appropriate size. 3) Selecting a protein such as beef, chicken, pork, or fish. 4) Simmering the soup for 4 hours.

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.