I wanted to create my own version of a classic Polish Dill Pickle Soup. This Dill Pickle Soup with White Beans and Ham adds creamy white beans and diced ham, turning it into a hearty, satisfying meal. It packs a punch of pickled flavour which can easily be adjusted to suit your taste. Fair warning, if you love dill pickles, this soup is going into regular rotation.
If you've been searching for an easy dill pickle soup with beans or a high-protein pickle soup with ham, you are in the right place. And if you love dill pickle flavours as much as I do you might want to check out my Chopped Dill Pickle Salad and this Salmon with Dill Pickle Sauce. If pickles aren't your thing but you'd like more soup recipes using beans, here are my favourites: Kale and White Bean Soup and this hearty White Bean & Sausage Soup.
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Why You Will Love This Recipe
- Delivers big flavour with little effort.
- Bright and tangy with a balanced pickle flavour
- Hearty enough for dinner thanks to beans, potatoes and ham
- Uses simple, affordable ingredients
🥘Ingredients and Substitutions
Smoked ham: Ham adds depth of flavour and protein. Use leftover ham or swap with cooked bacon, sausage, or even shredded rotisserie chicken.
Sweet paprika: Brings warmth without heat. Smoked paprika works too and adds a deeper flavour.
All-purpose flour: Adding a small amount of flour adds body to the soup. You can skip the flour if you are gluten free or substitute with a gluten free all- purpose flour.
Potato: Yellow-fleshed potatoes give the best texture and flavour. However any type of potato can be used.
White kidney beans: Also labeled as cannellini beans. They add creaminess and boost fibre. Navy beans or great northern beans are good substitutes.
Dill pickles and pickle juice: The star of the show. Use your favourite dill pickles (I used Bick's) for the best flavour. Start with the listed amount of juice and adjust to taste.
Fresh dill: Adds freshness and extra "dilliness" at the end. Dried dill can be used in a pinch (about 1-2 teaspoons).
Greek yogurt or sour cream: Adds a creamy, tangy finish. You can stir it in or serve on top. Heavy cream can also be used.
For a complete list of ingredients see the recipe card below.
Variations
Make it vegetarian: Skip the ham and use vegetable broth. Add extra beans or leave it as is.
Make it creamy: Stir in ½ to 1 cup heavy cream, sour cream or Greek yogurt at the end for a creamier dill pickle soup.
Add some greens: Stir in chopped spinach, arugula or kale during the last few minutes of cooking and simmer until wilted.
Switch up the protein: Try cooked sausage, bacon, shredded chicken, or even turkey. This is a great way to use leftovers.
🔪Step-By-Step Instructions
Step 1 - Brown the ham. This step can be skipped but the browning creates depth of flavour to the soup.
Step 2 - Sauté the onion, carrot, celery until soft. Add garlic with paprika, salt and pepper. Sprinkle 2 tablespoons of flour over vegetables and cook 1 to 2 minutes, stirring, to add body to the soup (optional).
Step 3 - Add potatoes, white beans, broth, bay leaf, and mustard. Simmer for 15 to 20 minutes, until potatoes are tender.
Step 4 - Blend the soup to your desired consistency before adding the ham, pickles and pickle juice. Remove from heat and add the fresh dill.
For detailed instructions see the recipe card below.
Expert Tips
Don't skip browning the ham: This step builds a base layer of flavour that carries through the entire soup.
Blend strategically: Partially blending gives you that creamy dill pickle soup texture without cream.
Add flour to thicken: Adding a small amount of flour helps provide body to this easy dill pickle soup. A small amount of cornstarch mixed with cold water can be added at the end if you want to thicken it further. Be sure to bring it back to a boil after adding cornstarch to allow it to take action and thicken.
Chop ingredients evenly: Small, even dice helps everything cook at the same rate and improves texture.
Add dill at the end: Cooking dill too long dulls the flavour. Stir it in at the end and off the heat.
Recipe FAQs
It's tangy, savoury, and slightly creamy with a fresh dill finish. The pickle flavour is noticeable but balanced by the potatoes, beans, and broth.
Yes, but for best results freeze it without the yogurt or sour cream. Add that after reheating.
It's made with whole ingredients like vegetables, beans, and broth. You can control sodium by using low-sodium broth and adjusting pickle juice.
Yellow potatoes (like Yukon Gold) hold their shape and create a naturally creamy texture. However, russet or new potatoes will also work.
More Recipes Using Dill
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Want to say thank you?📖 Recipe
Dill Pickle Soup with White Beans and Ham
Ingredients
- 1 tablespoon olive oil
- 1 cup diced smoked ham (145g/5 oz)
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour, optional
- ½ teaspoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large yellow fleshed potatoes, peeled and finely diced (500 g/1 lb)
- 1 can (540 mL/18 oz) white kidney beans, drained and rinsed
- 6 cups chicken or vegetable broth, low or no sodium
- 1 bay leaf
- 1 teaspoon grainy mustard
- ½ cup chopped dill pickles, grated or finely chopped
- ¼ cup pickle juice, or more to taste
- ½ cup chopped fresh dill
- Plain Greek yogurt or sour cream, for garnish
Instructions
- Heat oil in a large soup pot over medium-high heat. Add ham and cook for 3 to 5 minutes, until starting to brown. Transfer ham to a plate and set aside.1 tablespoon olive oil, 1 cup diced smoked ham
- Add onion, carrot, and celery to the pot adding a splash of oil if necessary. Cook, stirring occasionally and scraping up any brown bits from the ham, for 5 to 6 minutes, until vegetables begin to soften.1 large yellow onion, 1 medium carrot, 2 stalks celery, 2 cloves garlic,
- Sprinkle flour (if using) over vegetables and add garlic, paprika, salt and pepper. Cook for 1 minute, stirring constantly.2 tablespoons all-purpose flour, ½ teaspoon sweet paprika, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Add potatoes, white beans, broth, bay leaf, and mustard. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 to 20 minutes, until potatoes are tender.2 large yellow fleshed potatoes, 1 can (540 mL/18 oz) white kidney beans, 6 cups chicken or vegetable broth, 1 bay leaf, 1 teaspoon grainy mustard
- Using an immersion blender, partially blend the soup to create a lightly creamy base, leaving plenty of texture. Alternatively, transfer about ⅓ to ½ of the soup to a blender, purée until smooth, then return to the pot. Blending is optional.
- Stir in reserved ham, chopped pickles and pickle juice.. Return to a gentle simmer and cook for 5 more minutes.½ cup chopped dill pickles, ¼ cup pickle juice,
- Remove from heat, discard bay leaf, and stir in fresh dill. Taste and adjust seasoning if needed.½ cup chopped fresh dill
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DENISE says
OMG I HAVE ALL THE INGREDIENTS AS I WAS GOING TO MAKE HAM AND BEAN SOUP TODAY!! BUT NOW IT WILL BECOME HAM AND BEAN DILL PICKLE SOUP!! LOVE DILL PICKLES!! THANK YOU ANDREA FOR CREATING ANOTHER
AMAZING SOUP BY ACTIVELY EXPLORING FLAVORS AND USING A VARIETY OF UNIQUE INGREDIENTS THAT PLEASES OUR PALATES!!
Andrea says
My pleasure! Hope you enjoy it. Come back and let us know!
Andrea says
This soup is a must try! Feel free to post your questions below.
Valerie Smith says
I’m wondering about replacing ham with chicken.
Andrea says
Yes you can definitely do that. You can use leftover shredded chicken or cook the chicken right in the soup (poaching) then shred or chop before adding it back. Another option is to chop the raw chicken and brown first (like the ham) and proceed with the recipe. Hope that helps and feel free to reach out with any other questions you may have. Also, let us know how it turns out!