Ham Chickpea Soup Lemon Dill (Print version)

Hearty soup with ham, chickpeas, lemon, and dill offering bright, fresh Mediterranean-inspired flavors.

# Required ingredients:

→ 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

# How to make it:

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

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like it simmered all day.
  • The lemon and dill combination is unexpectedly magical, turning a simple ham soup into something memorable.
  • It's naturally dairy-free and packed with protein, making you feel genuinely nourished without any heaviness.
02 -
  • Don't skip the rinsing of the canned chickpeas; it's the difference between a clear, refined broth and one that looks murky.
  • Add the lemon at the very end, not during cooking, or you'll lose that bright, fresh pop that makes this soup memorable.
  • Taste the soup before serving; canned ham varies wildly in saltiness, so you might need less additional salt than the recipe suggests.
03 -
  • If you want a thicker, more substantial soup, mash about a quarter of the chickpeas with a fork before adding them to the pot.
  • Save the lemon zest and fresh dill as a final garnish for each bowl; this keeps them bright and aromatic rather than cooking them into oblivion.
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