Vegan White Bean Soup Serbian Style (Pasulj) Recipe

Introduction

This Vegan White Bean Soup, Serbian style known as Pasulj, is a hearty and comforting dish full of rich flavors. Made with tender white beans, fresh vegetables, and fragrant herbs, it makes a perfect meal for chilly days or anytime you crave something nourishing and delicious.

Ingredients

• 4 onions, finely diced
• 3 cloves garlic
• 2 leeks
• 2 carrots
• 3 slices celery root/celeriac (about finger thick)
• 2 cans white beans
• 2 cans diced tomatoes
• 8 cups (2 liters) vegetable stock
• 200 g freekeh, cracked
• 2 tablespoons tomato paste
• 2 teaspoons marjoram
• 2 teaspoons oregano
• 2 bunches parsley, chopped
• 1 teaspoon celery salt
• 2 teaspoons onion powder
• 4 teaspoons sweet paprika powder
• 1 teaspoon smoked salt (optional)

Instructions

1. Step 1: Soak the cracked freekeh in vegetable broth overnight using a high-speed blender with pulse function to lightly grind it. If using TVP, submerge it in enough vegetable broth to cover and soak overnight as well.
2. Step 2: The next day, finely dice the onions and mince the garlic. In a large pot, sauté them with a splash of water to prevent burning.
3. Step 3: Chop the leeks, carrots, and celery root finely. Add them to the pot and sauté briefly with the onions and garlic.
4. Step 4: Add the white beans, diced tomatoes, vegetable stock, soaked freekeh, tomato paste, marjoram, oregano, celery salt, onion powder, sweet paprika, and smoked salt if using. Stir well and bring to a simmer.
5. Step 5: Let the soup simmer on medium heat for about 20 minutes, or until the freekeh is soft and the flavors are well blended.
6. Step 6: Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley before serving.

Tips & Variations

• Adding a splash of water during sautéing prevents the vegetables from sticking or burning without extra oil, keeping the soup lighter.
• Smoked salt adds a subtle smoky flavor—use it if you want a deeper taste, or omit for a milder soup.
• Try substituting freekeh with barley or bulgur if you can’t find it, soaking them similarly to achieve the right texture.
• Use fresh herbs if possible for a brighter finish, or dried herbs in smaller amounts to maintain balance.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until thoroughly warmed. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can soak and cook dried white beans in advance until tender, then add them to the soup. This will enhance the texture and flavor but requires additional cooking time.

What if I can’t find freekeh?

Barley, bulgur, or even cracked wheat make good substitutes for freekeh. Just soak them overnight as well and adjust cooking times if needed to achieve softness.

Vegan White Bean Soup Serbian Style (Pasulj) Recipe

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★★★★★

4.9 from 57 reviews

This Vegan White Bean Soup Serbian Style (Pasulj) is a hearty, comforting traditional dish made with white beans, freekeh, and a medley of fresh vegetables and aromatic herbs. Perfect for a cozy meal, it combines wholesome ingredients simmered slowly to develop rich flavors in a soothing, nutritious soup.

• Author: Lisa
• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 30 minutes
• Total Time: Overnight soaking plus 45 minutes cooking and prep
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Serbian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 and Grains

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

Liquids and Bases

• 8 cups (2 liters) vegetable stock
• 2 cans diced tomatoes

Seasonings

• 2 tablespoons tomato paste
• 2 teaspoons marjoram
• 2 teaspoons oregano
• 1 teaspoon celery salt
• 2 teaspoons onion powder
• 4 teaspoons paprika powder, sweet
• 1 teaspoon smoked salt (optional)

Herbs

• 2 bunches parsley, chopped (for garnish)

Instructions

1. Soak Freekeh: Place the cracked freekeh into vegetable broth and let it soak overnight to soften. If using TVP, soak it in vegetable broth as well.
2. Prepare Aromatics: The next day, finely dice the onions and mince the garlic. Heat a sufficiently large pot over medium heat and add the onions and garlic with a splash of water to prevent burning. Sauté gently until fragrant and translucent.
3. Add Vegetables: Chop the leeks, carrots, and celery root finely, preferably using a chopper for consistency. Add these to the pot with the onions and sauté briefly to combine flavors.
4. Add Remaining Ingredients: Pour in the soaked freekeh with its broth, white beans, diced tomatoes, vegetable stock, tomato paste, marjoram, oregano, celery salt, onion powder, paprika powder, and smoked salt if using. Stir well to combine all ingredients.
5. Simmer Soup: Let the soup simmer gently over medium heat for about 20 minutes or until the freekeh is soft and the vegetables are tender. Stir occasionally to avoid sticking.
6. Final Seasoning and Garnish: Taste the soup and adjust seasoning as needed. Serve hot garnished generously with freshly chopped parsley.

Notes

• Soaking freekeh overnight ensures it cooks evenly and softens properly in the soup.
• Adding a splash of water when sautéing prevents burning without adding oil, keeping the soup vegan and light.
• Smoked salt adds a delightful depth but is optional depending on your preference.
• This soup is delicious served with crusty bread or as a wholesome main dish.
• Leftovers keep well and flavors develop further after a day.

Keywords: Vegan soup, white bean soup, Serbian pasulj, freekeh recipes, vegan Serbian stew, plant-based soup, healthy soup, stew with freekeh