Vegan White Bean Soup Serbian Style (Pasulj) Recipe

If you’ve ever wondered how to bring a hearty, flavorful, and comforting soup into your kitchen without any animal products, look no further than the Vegan White Bean Soup Serbian Style (Pasulj). This traditional Serbian staple takes humble ingredients like white beans and fresh vegetables and transforms them into a rich, velvety soup bursting with warmth and depth. Every spoonful feels like a warm hug, perfect for chilly days or whenever you crave something soulful yet nourishing. Whether you’re a seasoned vegan or just curious about Serbian cuisine, this recipe is sure to become a beloved classic in your meal rotation.

Ingredients You’ll Need

The magic of Vegan White Bean Soup Serbian Style (Pasulj) lies in its simplicity and the quality of its ingredients. Each component plays a special role—whether it’s the creaminess of the white beans, the fresh crunch from the carrots and celery root, or the aromatic herbs that tie everything together. By focusing on these essential ingredients, you’ll create a soup that’s both traditional and utterly satisfying.

• 4 onions, finely diced: Onions build a sweet, layered base for the soup and add a depth of flavor when sautéed gently.
• 3 cloves garlic: Garlic infuses the broth with a subtle pungency that balances the richness of the beans.
• 2 leeks: Leeks introduce a mild, onion-like sweetness that complements the other vegetables beautifully.
• 2 carrots: Carrots bring natural sweetness and a hint of earthiness plus vibrant color.
• 3 slices celery root/celeriac (about finger thick): Celery root adds a slightly nutty, aromatic dimension that’s unique to this soup.
• 2 cans white beans: These provide the creamy, protein-packed heart of the dish; soak or use canned for convenience.
• 2 cans diced tomatoes: Tomatoes introduce a subtle acidity to balance the soup’s richness and enhance flavor complexity.
• 8 cups (2 liters) vegetable stock: The flavorful liquid backbone that ties all ingredients together into a cohesive, savory broth.
• 200 g freekeh, cracked: Freekeh lends a wonderful chewy texture and smoky notes, making the soup hearty and satisfying.
• 2 Tbsp tomato paste: Helps intensify the tomato flavor and adds a velvety texture.
• 2 tsp marjoram: A fragrant herb that brightens the soup with its slightly citrusy flavor.
• 2 tsp oregano: Adds a timeless Mediterranean touch and complements marjoram for a perfect herb blend.
• 2 bunches parsley, chopped: Fresh parsley brings a burst of freshness and color to finish the soup beautifully.
• 1 tsp celery salt: Enhances the celery root flavor and seasons the broth gently.
• 2 tsp onion powder: Adds concentrated onion flavor helping to deepen the savory profile.
• 4 tsp paprika powder, sweet: Paprika offers a mild smokiness and vibrant red hue.
• 1 tsp smoked salt (optional): For a subtle smoky undertone that echoes the rustic, smoky warmth traditional in Serbian kitchens.

How to Make Vegan White Bean Soup Serbian Style (Pasulj)

Step 1: Prepare the Freekeh

Start by grounding the cracked freekeh using a high-speed blender with the pulse function to break it down slightly without turning it to powder. Then, soak the freekeh in vegetable broth overnight. This process softens the grains and develops flavors that meld wonderfully with the other soup ingredients.

Step 2: Sauté the Aromatics

Finely dice the onions and mince the garlic. In a large pot, sauté these with a splash of water instead of oil to keep the soup light and prevent burning. This gentle cooking releases their sweetness and lays a fragrant foundation for your Vegan White Bean Soup Serbian Style (Pasulj).

Step 3: Add the Vegetables

Chop the leeks, carrots, and celery root finely. Adding them to the pot, let them sauté briefly with the onions and garlic. This quick softening step helps unlock their flavors and ensures your soup will have a rich, harmonious texture.

Step 4: Combine and Simmer

Stir in the white beans, diced tomatoes, tomato paste, vegetable stock, soaked freekeh, and all the herbs and spices like marjoram, oregano, paprika, celery salt, onion powder, and smoked salt. Bring the soup to a gentle boil, then reduce to medium heat and let it simmer for around 20 minutes until the freekeh is tender and the flavors have fully developed.

Step 5: Final Seasoning and Garnish

Once the freekeh has softened, taste the soup and adjust seasonings as desired. Finish your creation off by sprinkling a generous amount of freshly chopped parsley on top for a burst of color and freshness that perfectly complements the hearty soup.

How to Serve Vegan White Bean Soup Serbian Style (Pasulj)

Garnishes

Fresh parsley is the classic choice, bringing a bright, herbal lift. Feel free to add a drizzle of good quality olive oil or a sprinkle of extra smoked paprika if you want that smoky edge cranked up. Thinly sliced green onions also make a lovely, mild garnish.

Side Dishes

Pasulj shines brightly on its own but pairs wonderfully with crusty bread or a rustic baguette to soak up the soup. A light green salad with a tangy vinaigrette provides a refreshing contrast, and some pickled vegetables on the side add a nice punch of acidity that cuts through the richness.

Creative Ways to Present

For a cozy dinner party, serve this soup in small rustic bowls alongside warming breadsticks or garlic toast. To impress guests, add a swirl of vegan sour cream or cashew cream on top. You can also ladle it into hollowed-out bread bowls for a fun, edible presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day as the flavors deepen, making it ideal for leftovers. Store any remaining Vegan White Bean Soup Serbian Style (Pasulj) in an airtight container in the refrigerator for up to 4 days.

Freezing

If you want to keep the goodness longer, this soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just remember to leave some room at the top of the container to allow for expansion when freezing.

Reheating

When you’re ready to enjoy it again, gently reheat the soup on the stove over medium heat, stirring occasionally. Add a splash of vegetable stock or water if it feels too thick. Avoid microwaving for long stretches to maintain the best texture and flavor.

FAQs

Can I use dried white beans instead of canned?

Absolutely! If using dried beans, soak them overnight and cook separately until tender before adding to the soup. This can enhance the texture and flavor but will require extra prep time.

What can I substitute if I don’t have freekeh?

You can substitute freekeh with barley, farro, or even brown rice. Each one will slightly change the texture, but they will all bring a satisfying chew and heartiness.

Is this soup spicy?

Not typically. The recipe uses sweet paprika for color and depth but does not include hot spices. You can add chili flakes or a dash of cayenne if you want some heat.

Can I make this soup gluten-free?

To make it gluten-free, simply swap the freekeh for quinoa or a gluten-free grain. Make sure your vegetable stock and canned ingredients are also gluten-free.

How long does it take to prep and cook this soup?

Prep takes about 20-30 minutes, especially if chopping vegetables fresh. Soaking freekeh overnight helps speed up the actual cooking, which takes another 20-25 minutes.

Final Thoughts

If you’re searching for a soul-satisfying bowl of comfort that’s plant-based and packed with traditional Serbian flavors, Vegan White Bean Soup Serbian Style (Pasulj) is your new go-to. It’s a recipe that warms the heart, nourishes the body, and invites you to savor every spoonful. Don’t hesitate to give this comforting classic a try and watch it become a firm favorite at your table.

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