White Bean, Ham, and Chickpea Soup with Zesty Lemon

Enjoy this high-fiber white bean, ham, and chickpea soup!

We're finally starting to see cooler temperatures and frost on the grass each morning. That's got me wanting to try cooking a new soup! 

I am always trying to pack fiber and protein into everything I eat, as it is such a healthy way to approach one's diet. And in the past few years I've tried to make much of my protein plant-based, and this recipe fits into that goal nicely. In fact, you could make this vegetarian by leaving out the ham and substituting vegetable broth for chicken broth.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons flour
• 5 oz. country ham, chopped
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 3 1/2 cups chicken broth
• 2  15-oz cans of navy beans (or Cannellini or Great Northern), drained and rinsed
• 1  15-oz can chickpeas, drained and rinsed, puréed
• 1/4 teaspoon marjoram
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• Juice of one lemon
• Salt and pepper to taste

Optional: parsley and sour cream, for garnish

Directions

1. Add butter and olive oil to a pan on medium to medium-low heat. Add ham, onion, carrot, and celery and sauté until onions turn clear, about 4-5 minutes. 
2. Add in garlic and sauté another 1-2 minutes. 
3. Purée chickpeas with immersion blender and set aside.
4. Add broth and deglaze the bottom of the pan. Add in the two cans of navy beans and the puréed chickpeas. Add in spices.
5. Bring to a boil and immediately turn down to simmer for 10 minutes, stirring in the lemon juice for the last minute of the simmer.

Optionally, you can garnish with a spoonful of sour cream and sprinkle of parsley. Enjoy!