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
Scale
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)
