Creamed Roman Bean Soup
Creamed Roman Bean Soup features hearty beans and smoky ham hocks, blended with sour cream and vinegar for a rich, tangy flavor perfect for comforting meals.
Ingredients
Instructions
- Wash the dried beans and cook them with the ham hocks in 3 quarts of water until the beans are tender.
- Mix the flour with a small amount of water to form a smooth paste.
- Add the flour paste, sour cream, and milk to the cooked bean and ham hock mixture; stir well.
- Add the vinegar to the soup and cook until it comes to a full boil.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For a creamier texture, you can blend a portion of the beans before adding the flour paste and sour cream. If you don't have ham hocks, smoked sausage or bacon can be used as a substitute for a similar flavor. Adjust the vinegar to your taste—start with less and add more if desired. This soup can also be paired with crusty bread for a hearty meal.
Serving Suggestions
Serve the creamed Roman bean soup hot, garnished with fresh herbs like parsley or chives for added flavor. It pairs well with a side of Peggy'S Layered Salad for a refreshing contrast. For a complete meal, consider serving it with cornbread or a simple green salad to balance the richness of the soup.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water to restore the consistency and heat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent curdling of the sour cream.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Roman Bean Soup contains roughly 777 calories, with 28g protein, 159g carbohydrates, and 2g fat. It is an excellent source of calcium (56% of the Daily Value), protein (55% of the Daily Value), and vitamin A (44% of the Daily Value). Note that it is relatively high in sodium, at 1404mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for a quicker preparation. If using canned beans, skip the initial cooking step and add them directly to the pot after sautéing the ham hocks, adjusting the cooking time accordingly.
Is there a vegetarian version of this soup?
Absolutely! To make a vegetarian version, omit the ham hocks and use vegetable broth instead of water. You can add smoked paprika or liquid smoke to impart a similar depth of flavor. Moreover, consider incorporating vegetables like carrots and celery for added nutrition.
How can I thicken the soup if it's too thin?
If your soup turns out too thin, you can thicken it by blending a portion of the soup until smooth and stirring it back in. Alternatively, mix a little cornstarch with cold water and add it to the soup, cooking until it thickens to your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).