With broad beans, they crop so madly, you just have to freeze some.
I have not parboiled any veg for a good decade or more.
Freezers are so more energy efficient and fast freeze works very well these days, that they freeze instantly and for me all veg I freeze stays crisp, good colour and fresh.
Found broad beans to be great frozen too.
We always save a yogurt pot with lid of small one to kept for having over with our Christmas Turkey. They are always lovely.
I use yogurt pots with lids for many veg, as they stack and sit easily in your freezer trays.
Cut parsnips, carrots, french beans, rhubarb, gooseberries all do well in them.
I do though have larger cereal pour and store tubs for the likes of peas and sweetcorn.
I also have ice cream tubs that through the summer I fill with spare strawberries and raspberries and take some neighbours other fruits that I do not grow like blackberries, black/red currants for use over the winter in cakes, puddings and mixed with homemade yogurt.
One veg I did do many years ago, was runner beans, but they just did not freeze the best.
Also, spinach is a good reliable one to freeze, but as I have pickings through the year, there is no point.