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This rustic White Bean Soup brings warmth and comfort with every spoonful, drawing inspiration from traditional Serbian Pasulj while embracing modern plant-based ingredients. The rich, hearty broth develops deep flavors from carefully selected herbs and vegetables, creating an authentic taste without any added oils. Each batch reminds me of cherished family meals while celebrating fresh, wholesome ingredients.
Recently, this soup earned the ultimate seal of approval when my neighbor, who grew up eating his mother's traditional Serbian pasulj, requested the recipe after just one taste to share with relatives back home.
Key Ingredients
- White beans: Choose dried navy, great northern, or cannellini beans for the best texture. Overnight soaking recommended.
- Freekeh: This hearty grain adds substance and absorbs flavors beautifully.
- Hungarian paprika: Sweet variety preferred for its rich color and depth.
- Celery root: Provides earthy sweetness essential to the broth.
- Smoked salt: Creates authentic depth without traditional smoked meats.
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Step-by-Step Method
- Initial Preparation
- Start with onions in a heavy pot. Use water instead of oil, cooking until translucent. Add garlic and cook briefly until fragrant.
- Building Flavors
- Incorporate leeks, carrots, and celery root. Once softened, add paprika and a splash of water to form a paste. Allow flavors to develop.
- Main Assembly
- Add beans, stock, freekeh, herbs, and tomato components. Season with celery salt and onion powder. Bring to boil then reduce heat.
- Final Stages
- Simmer until beans are tender. Add smoked salt gradually. Adjust consistency with stock if needed. Finish with fresh parsley.
Thickening Technique
For optimal texture, blend a portion of the cooked beans and return to the pot, creating natural creaminess without additional ingredients.
Serving Suggestion
A crusty loaf of sourdough bread makes the perfect companion for soaking up the flavorful broth.
Traditional Flavors, Modern Method
The key to authentic taste lies in properly layering aromatics and spices. While traditional recipes use smoked meats, this version achieves similar depth through careful combination of sweet paprika, smoked salt, and rich tomato paste.
Seasonal Variations
Adapt this versatile soup throughout the year using seasonal produce. Winter calls for root vegetables, spring welcomes tender greens, summer brings fresh garden vegetables, and autumn introduces winter squash or pumpkin.
Health Benefits
This nourishing soup delivers protein and fiber from white beans, varied nutrients from vegetables, and beneficial compounds from herbs. It satisfies hunger while providing balanced nutrition in every bowl.
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Frequently Asked Questions
- → Can I switch out freekeh for something else?
- Freekeh is a type of wheat grain harvested while still green. You can replace it with textured vegetable protein (TVP), cooked lentils, or finely diced mushrooms.
- → How do I tone down the spiciness in this soup?
- To make it milder, cut back on paprika or stick to sweet paprika only instead of using spicy ones.
- → Are dried beans okay instead of canned ones?
- Absolutely, just soak them overnight and simmer until soft before adding them to your soup. This will extend your cooking time, though.
- → How long will this soup last in the fridge?
- Stored in the fridge, this soup stays fresh up to 5 days. The flavors get even better after the first day!
- → What makes this vegan recipe different from classic pasulj?
- Traditional Serbian pasulj usually has meat, like smoked pork. This vegan take uses freekeh or TVP as alternatives while keeping the classic flavors intact with the spice mix.