If you’ve ever had a craving for comfort food that warms you right down to your toes, you’re in for a treat with this Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe. Rich with creamy beans, fragrant spices, a kiss of smoked sausage, and all the rustic charm of Balkan home cooking, this soup delivers nourishing flavor in every spoonful. Whether it’s a cozy winter evening or you’re simply longing for something hearty and real, this is a recipe that feels like a hug from the inside out!
Ingredients You’ll Need
One of the joys of the Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe is how beautifully straightforward its ingredients are. Each one shines in its own way—some bring depth, some sweetness, and others a gentle smokiness. Gather these staples and let’s build layers of flavor together:
- Vegetable oil: Provides a neutral base for sautéing veggies and helps bloom the spices.
- Yellow onion: A classic aromatic that offers sweetness and complexity as it softens and cooks down.
- Garlic: Just a little adds loads of traditional flavor and warmth to the pot.
- Carrots: They lend color, gentle sweetness, and a nice tender bite to the finished soup.
- Bay leaves: Don’t skip these! They infuse the broth with subtle herbal undertones.
- Paprika: Sweet and earthy, it’s key to both flavor and the iconic warm hue.
- Smoked paprika: Adds a smoky depth, especially nice if making a vegetarian batch.
- Black pepper: Essential for a gentle heat that balances the stew’s richness.
- Salt: Brings everything together and brightens each ingredient—taste and adjust as you go.
- Dried white beans: The star of the show! Use navy beans, cannellini, or your favorite; soaking them overnight is crucial for a creamy texture.
- Water or low-sodium vegetable broth: Water lets the beans and spices sing, but broth gives a heartier flavor base.
- Smoked sausage (optional): An authentic boost of smoke and savory goodness; simply omit for vegetarian or vegan soup.
- Tomato paste: Adds a touch of sweetness, acidity, and a velvety red color.
- Flour (optional): For those who love a thicker, almost stew-like soup—skip or substitute to keep things gluten-free.
- Chopped fresh parsley: Just a hint sprinkled on at the end brings freshness and color.
How to Make Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe
Step 1: Sauté the Aromatics
Begin with a sturdy, large pot. Heat the vegetable oil over medium heat, then add your finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Next, add the minced garlic and give it another minute—this is where the base of your flavor foundation takes shape, so enjoy the smell!
Step 2: Add Carrots and Spices
Now pile in the sliced carrots, bay leaves, paprika, smoked paprika, black pepper, and salt. Stir frequently and let everything cook for two minutes. This step is called “blooming the spices,” and it really draws out their color and flavor, infusing the oil and veggies with their warmth.
Step 3: Add Beans and Liquid
With your aromatics and spices sizzling away, it’s time for the beans and broth. Pour in the soaked and drained white beans along with six cups of either water or low-sodium veggie broth. Crank up the heat and bring the whole lot to a gentle boil.
Step 4: Simmer Until Creamy
Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 1½ to 2 hours. Stir occasionally—you’re looking for the beans to become tender and creamy. If you’re opting for smoked sausage, add the sliced sausage halfway through the cooking time so it imparts smoky flavor without dissolving.
Step 5: Thicken with Tomato and Flour
Near the end of cooking (about 10 minutes to go), make a quick mixture of tomato paste, flour, and a few tablespoons of hot broth. Stir this paste into the soup to thicken it slightly and add a richer color. This little trick transforms the broth into a luxurious, hearty texture. Remove the bay leaves and adjust seasoning as needed.
Step 6: Garnish and Serve
All that’s left is the finishing touch! Ladle the hot Pasulj into bowls and sprinkle generously with freshly chopped parsley. The pop of green is as inviting to the eyes as to the palate.
How to Serve Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe
Garnishes
A handful of fresh parsley is a classic, but feel free to get creative! Chopped chives, a swirl of olive oil, or a dusting of extra smoked paprika can all add another layer of flavor and visual appeal to your Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe.
Side Dishes
Hearty soups like this just beg for a little something on the side. Thick slices of rustic sourdough or crusty bread are perfect for dunking. For a Balkan touch, serve alongside a cucumber salad dressed with red wine vinegar and fresh herbs.
Creative Ways to Present
Try ladling your Pasulj into pre-warmed earthenware bowls for that homestyle vibe, or serve it in a bread bowl for a quirky, edible twist. If you’re entertaining, offer it in smaller mugs or cups for a fun appetizer or party starter.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe store beautifully. Let the soup cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 5 days, and you’ll often find the flavors deepen with time.
Freezing
This soup freezes like a dream, making it an ideal candidate for meal prep. Once fully cooled, ladle into freezer-safe containers, leaving a little headspace. Frozen Pasulj keeps well for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s thicker than you prefer. Stir occasionally until hot. Microwaving also works—cover loosely and heat in 1-minute bursts, stirring between, until heated through.
FAQs
Can I make the Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe vegetarian or vegan?
Absolutely! Simply omit the smoked sausage and use all vegetable broth for rich flavor. You can even add a dash of liquid smoke or extra smoked paprika to keep that signature smokiness.
Do I have to soak the beans overnight?
Soaking the beans overnight is highly recommended—it significantly shortens cooking time and gives a creamier result. In a pinch, you can use the quick-soak method: cover beans with boiling water, let sit for 1 hour, then drain and proceed as normal.
Can I use canned beans instead of dried?
Yes, though the final texture will be a bit softer and the broth less creamy. If using canned, drain and rinse them, and reduce simmering time to about 30 minutes—add the sausage right at the start instead of halfway through.
Is flour necessary for thickening?
Not at all! Flour gives a slightly thicker feel, closer to a stew, but you can skip it or use a gluten-free alternative like cornstarch or mashed beans to keep things gluten-free and just as delicious.
What type Main Course
Smoked sausages like kielbasa, chorizo, or a Serbian-style kobasica are excellent choices—they add rich, savory depth. Choose precooked sausages for easy slicing and a reliable smoky taste.
Final Thoughts
Trust me, once you try this Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe, it’s bound to earn a spot on your family favorites list. Each bite brings comfort, history, and simple joy to the table. So gather your ingredients, invite loved ones, and savor a taste of Balkan tradition—your kitchen will never have smelled so good!
Print
Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe
- Total Time: 2 hours
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful recipe for Pasulj, a traditional Serbian bean soup that is hearty and satisfying. This version can be made with or without meat, offering a versatile and delicious meal option.
Ingredients
For the soup:
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 bay leaves
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 2 cups dried white beans, soaked overnight and drained
- 6 cups water or low-sodium vegetable broth
- 1 smoked sausage, sliced (optional)
- 1 tablespoon tomato paste
- 1 tablespoon flour (optional, for thickening)
For garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until softened. Stir in garlic and cook for 1 minute.
- Add carrots, bay leaves, paprika, smoked paprika, black pepper, and salt. Cook for 2 minutes.
- Add soaked and drained beans with water or broth. Bring to a boil, then simmer covered for 1½ to 2 hours until beans are tender.
- If using sausage, add it halfway through. Mix tomato paste with flour and some hot broth, then add to soup to thicken during the last 10 minutes of cooking.
- Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- Pasulj can be made vegetarian or with smoked meats like sausage or bacon.
- Soaking beans overnight shortens cooking time and improves texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Serbian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 20mg (if sausage used)
