Broad Bean Soup

A gutsy soup, perfect for winter

Broad beans are also called Hava beans , Fava beans, and Lima beans. You may hate them fresh (they are pretty dreadful if they are overcooked or too old) but they are terrific used when they are dry, in a soup.
Plant Count – 11


  • 250 g Dry broad beans
  • 1 Large onion peeled, chopped roughly
  • 1 Medium tomato chopped finely
  • 1 Medium carrot peeled, diced into small pieces
  • 1 Medium courgette finely chopped
  • 12 Green beans chopped into 1 cm lengths
  • ¼ White cabbage finely chopped
  • 2 tsp Dry oregano
  • 2 Large pinches of salt
  • black pepper to taste
  • Fresh coriander coarsely chopped
  • Olive oil


  • Soak the dried broad beans in plenty of water overnight. Drain them, rinse them, and place them in a big saucepan or pressure cooker and cover them with 5 cm water of water. Add the onion, the dry oregano, and a pinch of salt. If you are using a pressure cooker, bring the pressure up and cook them for 20 minutes Remove the pot from the heat and use “quick release” carefully to allow the steam to escape. If you are using a normal saucepan, bring them to a boil and simmer them for 35 minutes, checking that there is always enough water in the pan. When they are soft – not chalky at all – they are done and you can remove them from the heat. Do not drain them.
  • While the beans are cooking, place the vegetables in a large saucepan with a pinch of salt. Pour over boiling water to cover the vegetables with at least 2 cm of water. Simmer for 10 minutes. Strain the vegetables through a colander – reserve the liquid in a bowl. This is what you will need to thin your soup.
  • When the beans are done, add the vegetables to the beans. Blend them using a hand blender/blender or food processor, adding some of the saved vegetable water to it to thin it. Don’t over blend it or make it too thin. This is a hearty soup and should be somewhat coarse in texture but not as thick as baby food (ugh). Ladle the soup into bowls that you have warmed, sprinkle some coriander on the top and then drizzle on some olive oil.
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