Ham Chickpea Soup Lemon Dill (Printer Friendly)

A comforting mix of ham, chickpeas, fresh dill, and lemon creating a hearty and flavorful dish.

# What You Need:

→ Meats

01 - 9 oz cooked ham, diced

→ Legumes

02 - 1 can (14 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 garlic cloves, minced

→ Liquids

07 - 5 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons olive oil
09 - Juice and zest of 1 lemon

→ Herbs & Spices

10 - 2 tablespoons fresh dill, finely chopped, plus extra for garnish
11 - 1 bay leaf
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and cook for 2-3 minutes, stirring occasionally.
04 - Pour in broth and add chickpeas, bay leaf, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
05 - Remove bay leaf. Stir in lemon juice, lemon zest, and fresh dill. Season with salt and pepper to taste. Simmer for 2-3 more minutes.
06 - Ladle into bowls and garnish with additional fresh dill. Serve hot.

# Pro Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel a lot less stressful.
  • The lemon and dill combination is bright enough to feel fresh even in the depths of winter.
  • One pot means minimal cleanup, and honestly, that alone makes this a keeper.
02 -
  • Don't add the lemon juice until the very end—if it simmers too long, it loses that bright pop that makes this soup special.
  • Fresh dill is not optional here; it's what transforms this from a regular ham and bean soup into something people actually remember.
03 -
  • The secret to this soup's brightness is adding the lemon zest along with the juice—the oils in the zest are where the real lemon flavor lives.
  • Don't crowd the pan when you're sautéing the vegetables; give them space so they soften instead of steaming, which deepens their flavor.
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