The only way I know to cut the salt is to make a new batch and mix half of the old batch in it.
Thanks for the responses. I told my wife about the potatoes and she chunked them and threw them in for an hour and a half so far.
This soup must have been pretty salty to begin with it, and it has a way to go. The potatoes, however, are softening, and they taste terrific on their own.
I think we may dilute it a bit with some stock, and then rethicken it with Greymo’s idea of mashing some beans.
See if you have a can of great northern beans or any white beans on nad and mash them a little and stir them in……….really quick way to solve the problem.
Add a little water and a sprinkle of sugar.
You could also try adding more liquid like a no salt vegetable stock and then thicken it with a roux…..Russ
If the potatoes do not work I would make a little more without any salt and blend them.
I know potatoes are used for this often but not sure if it’d work here, especially if your soup is table ready.
Need a little help here. My wife made a ham and bean soup and said it tastes over-salty. Is there anyway to cut or draw out the saltiness?
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