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Vegan White Bean Soup Serbian Style (Pasulj) Recipe

Vegan White Bean Soup Serbian Style (Pasulj) Recipe
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★★★★★

5.1 from 29 reviews

This Vegan White Bean Soup Serbian Style (Pasulj) is a hearty and comforting dish featuring tender white beans, cracked freekeh, and a medley of aromatic vegetables and herbs. Rich in flavor with a smoky paprika kick, it is perfect for a nourishing, plant-based meal that is both filling and wholesome.

Ingredients

Scale

Vegetables

  • 4 onions, finely diced
  • 3 cloves garlic, minced
  • 2 leeks, finely chopped
  • 2 carrots, finely chopped
  • 3 slices celery root/celeriac (about finger thick), finely chopped

Legumes & Grains

  • 2 cans white beans, drained and rinsed
  • 200 g freekeh, cracked

Liquids

  • 8 cups (2 liters) vegetable stock

Tomato & Paste

  • 2 cans diced tomatoes
  • 2 Tbsp tomato paste

Herbs & Spices

  • 2 tsp marjoram
  • 2 tsp oregano
  • 2 bunches parsley, chopped (reserve some for garnish)
  • 1 tsp celery salt
  • 2 tsp onion powder
  • 4 tsp sweet paprika powder
  • 1 tsp smoked salt (optional)

Instructions

  1. Soak Freekeh: Pour the cracked freekeh into a container and cover it with vegetable broth. Let it soak overnight to soften fully, aiding quicker cooking and better texture in the soup.
  2. Prepare Aromatics: The next day, finely dice the onions and mince the garlic. In a large pot, sauté them together using a splash of water to prevent burning and to soften the flavors gently.
  3. Add Chopped Vegetables: Chop the leeks, carrots, and celery root finely. Add these vegetables to the sautéed onions and garlic, cooking briefly to soften and marry their flavors.
  4. Add Remaining Ingredients: To the pot, add the soaked freekeh (with any remaining broth), white beans, diced tomatoes, tomato paste, vegetable stock, and all herbs and spices including marjoram, oregano, celery salt, onion powder, sweet paprika, and smoked salt if using.
  5. Simmer Soup: Bring the soup to a gentle simmer over medium heat and cook for about 20 minutes, stirring occasionally, until the freekeh is tender and the flavors are well blended.
  6. Season and Adjust: Taste the soup and adjust seasoning if necessary – add more salt, paprika, or herbs according to preference.
  7. Garnish and Serve: Serve hot, garnished with freshly chopped parsley for a vibrant, fresh finish.

Notes

  • Soaking freekeh overnight significantly improves its texture and reduces cooking time.
  • Substitute vegetable broth with water if desired, but broth adds more depth of flavor.
  • For a smokier flavor, consider adding a small amount of smoked paprika or smoked salt as preferred.
  • This soup keeps well refrigerated for up to 4 days and tastes even better the next day.
  • It can also be frozen in portions for up to 3 months.

Nutrition

Keywords: vegan white bean soup, pasulj, Serbian soup, freekeh soup, white bean stew, plant-based soup, healthy vegan recipe

Find it online: https://platedbyemma.com/vegan-white-bean-soup-serbian-style-pasulj-recipe/