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Photo of Broad bean and pea soup by WW

Broad bean and pea soup

Points® value
Total Time
20 min
10 min
10 min
Making a batch of soup is a great way to get organised and keep your Budget on track. This one is light, tasty and satisfying. Make it ahead, then simply heat and eat!


Frozen broad beans

500 g

Shortcut bacon

45 g, (buy 50g), fat trimmed, thinly sliced

Brown onion

1 medium, chopped


2 clove(s), chopped

Frozen green peas

500 g

Vegetable stock cube

2 individual, to make 1L (4 cups) liquid vegetable stock

Fresh lemon rind

1 tbs, finely grated

Oil spray

1 x 3 second spray(s)


  1. Cook broad beans following packet instructions. Drain. Refresh under cold water and drain well. Peel beans and discard skins.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp and golden. Transfer to a paper towel-lined plate.
  3. To the same pan, add broad beans, onion, garlic, peas and stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until onion is tender. Season with salt and pepper. Using a stick blender, blend soup until smooth. Serve topped with bacon and lemon rind.


Soup will keep covered in the fridge for up to 1 week or can be frozen in a reusable container for up to 3 months. Thaw at room temperature and reheat over a low heat until hot to serve.