These are all great, useful suggestions for preparing beans. Pea pods taste great, but that tough inner lining is hard to get around. The snow pea leaves in particular sound good, for people with gardens. I think I saw pea stalks being sold as a vegetable in Thailand, and I recall liking it.

The beans that went into my soup were actually quite a mixed batch, and many were much smaller than the ones in the photo. I will definitely be trying to cook the pods when I buy my next batch of beans.

About preparing the fava pods, the best way I can explain it is to cut it in 1-inch lengths and before you cut it through completely, pull to remove any string on both sides. It’s the strings that make them too fibrous. Young can eat the pods only of very young favas. Their beans are much smaller than the ones in your photo. Every year it takes me a little practice until I get the hang of it, and so sometimes we end up with a few fibrous parts left in our plates. So what, it’s only us!
My mother in law used to prepare pea pods too, and even showed me how, but so far I haven’t managed to do it. (Also, we don’t get fresh “English peas” very often, and those we get aren’t young enough.)
Gardeners who grow snow peas might like to know that you can eat the leaves, and they taste very good. I’ve found them in Chinese markets and they’re popular as stir-fries in Chinese restaurants. I put them in salads.

I guess I should have noted that I added the basil closer to the end. I didn’t use a lot, but you could definitely still taste it.