Vegan Serbian White Bean Soup

Description

Vegan Serbian White Bean Soup

This hearty and comforting Vegan Serbian White Bean Soup, also known as Pasulj, is a classic Balkan dish perfect for chilly days. Made with white beans, freekeh, and plenty of nourishing vegetables, this oil-free recipe is a wonderful one-pot meal. The smoky flavors from paprika and smoked salt make it incredibly aromatic and satisfying, ideal for batch cooking and meal prep!

4 onions, finely diced
3 cloves garlic
2 leeks
2 carrots
3 slices celery root
2 cans white beans
2 cans diced tomatoes
8 cups vegetable stock
200 g freekeh, cracked
2 tbsp tomato paste
2 tsp marjoram, dried
2 tsp oregano, dried
2 bunch parsley, chopped
1 tsp celery salt
2 tsp onion powder
4 tsp paprika powder
1 tsp smoked salt (optional)

Directions:
1. Soak freekeh overnight in vegetable broth.
2. Sauté onions and garlic in a pot, adding chopped leeks, carrots, and celery root.
3. Add remaining ingredients and simmer for 20 minutes.
4. Garnish with parsley and serve.

Prep Time: 20 minutes
Kcal: 336

Step-by-Step Guide

Follow these detailed instructions for the perfect Vegan Serbian White Bean Soup.

1. Prepare the Freekeh: The night before, place the 200g of cracked freekeh in a bowl and cover it completely with 2 cups of the vegetable broth. Cover and let it soak overnight. This step is crucial for tender grains.
2. Sauté the Aromatics: In a large soup pot over medium heat, add a splash of water or broth. Add the finely diced onions and minced garlic. Cook for 5-7 minutes until softened, adding more liquid as needed to prevent sticking.
3. Add the Vegetables: Stir in the chopped leeks, diced carrots, and diced celery root. Cook for another 5 minutes until they begin to soften.
4. Build the Soup Base: Add the tomato paste, paprika powder, onion powder, dried marjoram, and dried oregano to the pot. Stir constantly for 1 minute until fragrant. This “toasts” the spices and deepens the flavor.
5. Combine and Simmer: Add the soaked freekeh (with its liquid), diced tomatoes, white beans (drained and rinsed), and the remaining vegetable stock. Stir well to combine.
6. Cook: Bring the soup to a boil, then reduce the heat to a low simmer. Cover and let it cook for 20-25 minutes, or until the freekeh and vegetables are tender.
7. Season and Finish: Stir in the celery salt and smoked salt (if using). Taste and adjust seasoning. Just before serving, stir in most of the chopped parsley, reserving some for garnish.

Serving Suggestions

This robust soup is a complete meal but can be elevated with simple sides. Serve it with a slice of crusty sourdough or rye bread for dipping. A dollop of vegan sour cream or a sprinkle of nutritional yeast adds a creamy, cheesy note. For a fresh contrast, pair it with a simple side salad of shredded cabbage or a cucumber-tomato salad with a lemon vinaigrette.

How-to Summary

Soak freekeh overnight. Sauté onions, garlic, and chopped vegetables. Toast tomato paste and spices. Add all remaining ingredients including beans, tomatoes, stock, and soaked freekeh. Simmer for 20-25 minutes until tender. Season with salts and stir in fresh parsley.

Frequently Asked Questions

• Can I use something other than freekeh? Absolutely. Pearl barley, spelt berries, or even brown rice are excellent substitutes. Adjust cooking time as needed for your grain choice.
• How do I store and reheat leftovers? Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much. It also freezes well for up to 3 months.
• Is the smoked salt necessary? While optional, it is highly recommended to achieve the traditional, deep smoky flavor characteristic of Pasulj. A pinch of liquid smoke is an alternative.
• Can I use dry beans instead of canned? Yes. Use about 1.5 cups of dry white beans. Soak them overnight, then boil until tender (about 1 hour) before adding them to the soup in step 5.
• My soup is too thick. What should I do? Simply thin it to your desired consistency by adding more vegetable broth or water when reheating.

Common Mistakes to Avoid

• Skipping the Freekeh Soak: This leads to chewy, undercooked grains that can make the soup unpleasant.
• Burning the Spices: When adding the paprika and tomato paste, keep the heat medium-low and stir constantly for just a minute. Burnt spices taste bitter.
• Over-salting Early: Add the celery and smoked salts at the end. As the soup reduces, the salt concentrates, and you can adjust perfectly at the finish.
• Overcooking the Beans: If using canned beans, add them as directed. If you add them too early with dry beans, they can become mushy.

Conclusion

This Vegan Serbian White Bean Soup is a testament to how simple, wholesome ingredients can create a dish of incredible depth and comfort. By following the step-by-step guide and avoiding common pitfalls, you’ll master this traditional Pasulj. It’s a nutritious, flavor-packed meal that proves plant-based eating is both satisfying and deeply delicious. Perfect for meal prep, it’s a recipe you’ll return to all season long.