Dill Pickle Soup with White Beans and Ham

A bowl of dill pickle soup with a spoonful being scooped up.

5 from 2 votes

Dill Pickle Soup with White Beans and Ham

A twist on dill pickle soup with white beans, potatoes, and ham. This easy, flavour-packed recipe is hearty, tangy, and perfect for any day of the week.

Prep Time30

Cook Time30

Course: Lunch, Soup

Cuisine: Fusion

Servings: servings

Calories: 238kcal

Author: Andrea Mut

Equipment

Large soup pot
blender or immersion blender
Chef's knife
Cutting board

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

Notes

Storage: Keep leftovers in a container in the fridge for up to 5 days or freeze for 3 months.

Nutritional Facts are an estimate only and are calculated using an online calculator. They are based on one serving and includes 2 tablespoons per serving of 2% Greek yogurt. This recipe is calculated as 6 servings.

Nutrition