Vegan White Bean Soup Serbian Style (Pasulj) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
