Ham Chickpea Soup Lemon Dill (Printable Version)

A hearty blend of ham, chickpeas, lemon, and dill for a flavorful, comforting bowl.

# Ingredient List:

→ 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 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 Tips:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like an actual accomplishment.
  • The lemon and dill combination hits you with such freshness that you won't believe something this comforting can taste this bright.
  • Chickpeas add protein and substance without making you feel heavy afterward—the kind of meal that leaves you satisfied, not stuffed.
02 -
  • If you add lemon juice too early, it can curdle the broth—wait until the very end, then taste and adjust because every lemon is different.
  • The dill trick changed everything for me: add half at the end of cooking and half right before serving, so you get both the cooked warmth and the fresh pop.
  • Don't skip rinsing the chickpeas, even though it's tempting—that starchy liquid clouds your broth and makes it taste canned.
03 -
  • Taste the broth before you start cooking—if it's already salty, cut back on your seasoning and let the ham's saltiness do some of the work.
  • If you want a thicker soup, mash some of the cooked chickpeas with a fork and stir them back in—this creates body without needing cream or flour.
Go Back