This broad bean soup recipe is a good way of using up late season, large, and potentially chewy beans.
Broad beans are full of protein, contain many important vitamins and nutrients, and have no saturated fat or cholesterol.
The recipe uses two strips of bacon for flavour, but as a vegetarian option, try substituting the bacon for sun dried tomatoes (and cook the same way).
Watch How To Make Broad Bean Soup
Get full access to the Home Coffee Shop by purchasing a pass. You will be able to download, save, and print all the recipes. Find out more.
Broad beans make a delicious soup packed full of goodness. The recipe uses two rashes of bacon for flavour, but it is possible to substitute the bacon for sun dried tomatoes and follow the same method.
Broad beans are full of protein, contain many important vitamins and nutrients, and have no saturated fat or cholesterol. This soup is a good way of using up late season and potentially chewy beans. Or, use frozen broad beans from a shop.
If using homegrown beans, remove them from their pods. Add the beans to boiling water and 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 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, which should be skinned and chopped. The same goes for the carrots and the potato.
The chopped onion is pre-cooked with the bacon, or sun-dried tomatoes. The bacon is trimmed of its fat, and cut into small pieces. Choose a large flat bottomed pan, add a little olive oil, the bacon and onion, and fry gently for about 5 minutes. This will sweeten the onion, add 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. Pour in 1.2 litres of stock (made with one stock cube), add a little more water if you prefer a thinner soup. Give the mixture a good stir and transfer to the hob.
The soup needs to be brought to the boil. When boiling, reduce to a low heat and leave to simmer gently for about 20 minutes. Cooking is complete when all the vegetables are soft to the taste.
The final step is to purée the soup using a blender. The soup will have a lovely rich green colour. Serve with fresh crusty bread.