Our broad bean soup recipe makes a delicious rich soup and is an ideal way to get reluctant children to eat them.
Broad beans are full of protein, contain many important vitamins and nutrients, and have no saturated fat or cholesterol. Our broad bean soup recipe is a good way of using up late season, large, and potentially chewy beans.
See our page on How To Grow Broad Beans.
Ingredients – Broad Bean Soup
Requires a blender to purée the soup. See best selling blenders on Amazon UK.
How To Make Broad Bean Soup
First step with the broad beans is removing them from their pods. The beans are then added to boiling water and left to simmer for about three minutes. Remove from the water and set aside.
When the broad beans are cold enough to handle, make a small cut in the top of the bean and then squeeze out the inner bean. The inner beans are soft and delicate, with no chewy skin. The outer skin is discarded.
The other vegetables are very quick to prepare. Our recipe uses 5 garlic cloves, that simply need to be skinned and chopped. The same goes for the carrots and potato too.
The chopped onion is cooked in advance with the bacon. The bacon is trimmed of its fat, and cut into small pieces. Choose a large flat bottomed pan, add a little olive oil, add the bacon and onion and fry gently for about 5 minutes. This step sweetens the onion, adds flavour to the olive oil, and extra taste to the soup.
Once the onion and bacon is ready, add the double shelled broad beans, the carrots, and the potato. Then add about 1.2 litres of stock (made with one stock cube), a little more water if you like a thinner soup. Give the mixture a good stir and transfer to the hob.
The mixture needs to be brought to the boil. When boiling, reduce to a low heat and leave the soup to simmer gently for around 20 minutes.
After cooking all the vegetables should be soft to the taste. The final step is to purée the soup using a blender. The soup should have a lovely rich green colour, similar to pea soup.
Serve the soup on its own, or with fresh bread.
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