Help me save my soup...please (freezing, bread, cream, meal)

[no kudzu]

I made 15 bean soup using the packet of dried beans, my easter hambone and lots of left over ham. I cooked it properly all day and tasted it as it went along. At the last 15 minutes I added only a fraction of the cajun spices packet included with the eans. it tasted OK to me but the rest of the family - especially no spices husband- complained it was too zippy. (Strangely they all said this over the 2nd helping!)

I've heard potato added can help with too salty food. Would this help with my soup? and should i boil some potatoes first and then add to the souP or add raw to the soup and let them cook in the soup? I'm afraid if i did this the beans would be way over cooked. Should I cut the potatoes in rather large pieces to absorb the spices and discard or cut in little pieces and keep them in the soup? Or is there some other way I can "dezip" my soup?

I have to find some way to save it. Tossing it is not an option. all suggestions welcomed.

[Debsi]

A raw potato put in the pot is to soak up excess salt, but I don't know about heat.

Make some more soup and combine the batches.

Add some broth/water and a can or two of beans.

[rural chick]

Too spicy is always the hardest to contend with. Sometimes the addition of milk will help counteract but with bean soup, I don't know if milk is the answer.

I personally would add a tablespoon of sugar and then taste, then another and another one at a time so see if it tames it down. Also I think I would shred some carrots (shredding means less cooking) to help with adding sweetness. I think adding chopped potatoes might help a bit. A lot of times I put chopped potatoes in my bean soup. The more vegetables (more cans of northern or cannellini beans maybe) you add to the soup, the more the volume, and this probably will help balance the spicy taste.

I also think I might take out a couple cups of the liquid and replace it with broth or water (broth probably would be better to retain other flavors).

[no kudzu]

Thank you both so much. Yes I think sugar and potatoes and carrots and maybe exchanging some liquid for broth might do the trick. I think I will do this a meal at a time like 5 or 6 cups. I made a huge pot full in hopes of freezing so fixing it in smaller batches will probably work. Can't thank you enough.

[jambo101]

Be a shame to toss that much soup.
I've never had much luck with potatos getting rid of a too salty soup or stew.
Draining much of the liquid and replacing with water might improve the situation, another maybe is take a bowl of the soup and add cream to it, it will get rid of the salty flavor and calm down the spicyness when you have the cream to soup measurements figured out see what the family thinks of creamed bean soup..

[Dogmama50]

I would just buy a container of sour cream and let the family add a dollop or two to counteract the spice.

[SATX56]

Add more water or salt free stock and spices if needed, minus the offending spices.

[oregonwoodsmoke]

I don't think there is anything that you can do about too much heat. Maybe serve it with thick chunks of bread to help remove the burn in the mouth.

You could drain off all the broth, rinse well, and turn the ham and beans into a pot of baked beans.

Or if the family ate 2 bowls apiece, just make them eat it like it is.

[freepelican]

You can serve it either with grated cheese or with a glass of milk as both will cut the heat quite a bit. Full fat milk works best I think.

[thedwightguy]

Adding fresh Rosemerry might blend out the spices a bit.

As far as the whining of your family is going, don't get me started on that one.

I have a friend teaching Law in Chapel Hill. I'll send him right over.