The secret to the perfect broad bean soup

Is there anything better than a steaming bowl of homemade soup on a chilly day? Give our tried and tested recipe a go and get ready to warm up.

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Vegetable soup offers that golden combination of a comfort food that’s also healthy. But getting it just right can make you feel a bit like Goldilocks… too watery or too gloopy and the magic is lost. It’s also a great way to sneak five-a-day into the family diet without them even noticing. Plus, it’ll fill everyone up and boost their fibre intake, all on a tiny budget.

Try out our reliably tasty broad bean soup and enjoy the perfect bowl every single time.

Broad Bean Macco
Cooking time: 1 hour
Preparation time: 2 hours
Serves 4

500g dried broad beans
1 onion, peeled but whole
1 carrot, unpeeled
1 stick of celery
Bunch of fennel fronds
Salt to taste
Olive oil for frying


  1. Put the broad beans in a pan of cold water, and bring to a boil for a couple of minutes. Turn off the heat, but leave the beans to soak in the water for an hour.
  2. Once they’ve soaked for an hour, rinse and pour them into a saucepan, cover with water (to a level at least four fingers over the beans) at room temperature.
  3. Add the onion, carrot, celery, most of the fennel and a level teaspoon of salt.
  4. Bring to the boil and then simmer for approximately 45 minutes, until the water is almost completely absorbed.
  5. Remove the celery, carrot and onion, and stir energetically with a spoon until the soup becomes creamy and smooth.
  6. Fry a few finely chopped fennel fronds in some olive oil and add to the creamy soup. Let it sit for about 10 minutes with the lid on.
  7. Serve in bowls, adding a little fennel to garnish and freshly ground pepper to taste.

What’s your favourite hearty soup? We’d love to hear about it in the comments below.