Ham Chickpea Soup Lemon Dill (Printer View)

A zesty blend of ham, chickpeas, lemon, and dill for a hearty, comforting dish perfect any time.

# Components:

→ 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

# Method steps:

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's ready in under an hour, which means you can serve something that tastes like you spent all day cooking.
  • The lemon and dill combination is addictive—this soup tastes elegant without pretending to be fussy.
  • It's naturally dairy-free and surprisingly filling, so you won't need heavy cream or complicated techniques.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will cloud your broth and make it taste thin, no matter what else you do.
  • Add the lemon and dill at the very end, not earlier. Early addition lets these bright flavors fade into the background, and that's when this soup stops being special.
03 -
  • Buy the best ham you can find—it's the main flavor driver, so don't compromise here.
  • If your lemon is thick-skinned and not very juicy, microwave it for 20 seconds before cutting and squeezing; it releases more juice.
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