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The soothing scent of this Vegan White Bean Soup flowing through my kitchen always brings me back to meals at my grandma's house, though this take transforms traditional Serbian Pasulj into something completely plant-based. Thick, filling, and totally satisfying, this soup shows how veggie cooking can respect cultural roots while using healthier stuff. After tweaking this dish through many Sunday winters, I've nailed the exact mix of herbs and veggies that makes real flavors without using any oil at all.
Just last week, I gave some to my neighbor from Serbia who grew up eating his mom's classic pasulj. His face brightened after his first taste, and he wanted the recipe to pass on to his relatives back in Serbia – there's no better praise than that.
Key Ingredients
- White beans: You can go with navy or great northern beans, but cannellini ones make the smoothest texture. I like using overnight-soaked dried beans better than canned ones for the real deal texture.
- Freekeh: This old-world grain gives that perfect 'meaty' bite that TVP can't always match. Roughly grinding it creates chunks that soak up broth wonderfully.
- Paprika: I always pick sweet Hungarian paprika for its bright color and rich taste. Don't skimp on quality here.
- Celery root: Try not to swap this for normal celery stalks. The sweet earthiness from the root adds amazing depth.
- Smoked salt: Worth hunting down for what it brings to the dish. You only need a bit to create that authentic taste.
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Step-by-Step Cooking Guide
- Starting Your Soup
- Put chopped onions in a thick-bottomed pot. Pour in 2-3 tablespoons of water instead of oil. Cook on medium until see-through, adding small splashes of water when needed. Toss in crushed garlic and keep stirring for 30 seconds. You'll know it's done when it smells just right.
- Adding More Flavors
- Throw in leeks, carrots, and celery root. Let them cook until slightly soft. Mix in paprika powder quickly so it won't burn. Add a bit of water to make a thick paste. Let everything blend together for 2 minutes.
- Making the Main Soup
- Add your soaked beans or already cooked beans. Pour in veggie stock. Mix in your prepared freekeh or TVP. Add herbs, tomato paste, and chunky tomatoes. Season with celery salt and onion powder. Let it come to a light boil, then turn down to simmer.
- Getting That Rich Taste
- Let it simmer without a lid for 20 minutes, stirring now and then. For dried beans, cook until they're fully soft. Slowly add smoked salt, tasting as you go. Adjust thickness by adding more stock if it's too thick. Finish with fresh parsley sprinkled on top.
When I first tried making vegan pasulj, it didn't have that deep taste I remembered growing up. Everything changed when I found out how freekeh and smoked salt could bring back those missing flavors.
The Blending Trick
Putting some of the cooked beans in a food processor and then mixing them back in makes a thicker, richer broth without needing to add anything else.
Perfect Bread Partners
This soup just calls for a good chunk of bread. I always serve it with fresh sourdough that's perfect for soaking up all that tasty broth.
Each time I cook this soup, I think about how plant cooking can respect old ways while making something fresh. It's more than just food for me – it connects my Serbian family history with how I live today. The whole process, from soaking beans to watching the broth change, has turned into a calm practice that feeds both my body and spirit.
Getting That Classic Taste Without Meat
The trick to real pasulj flavor comes from layering aromatic ingredients and spices. Old-school versions mostly use smoked meats for richness, but I've found that mixing sweet paprika, smoked salt, and savory tomato paste makes a just-as-good base. Taking your time to properly cook the veggies until they naturally brown (even without oil) builds complex tastes that make you want more of this soup.
Changing With The Seasons
This soup works great all year round. In winter, I keep it hearty with root veggies. During spring, I often throw in young greens like spinach or nettle right at the end of cooking. Summer means I can add fresh garden stuff like zucchini or bell peppers, while fall calls for a handful of diced pumpkin or squash.
Packed With Nutrition
Besides tasting great, this soup gives you tons of good stuff. White beans pack plant protein and fiber that keeps you full for hours. All the veggies give you different vitamins and minerals, while the herbs add antioxidants. This one-pot meal manages to be both cozy and healthy – something you don't often find in old-fashioned recipes.
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Frequently Asked Questions
- → What’s freekeh and is there a swap?
- Freekeh is a wheat-based grain picked early. You can switch it for TVP, lentils, or even diced mushrooms.
- → How can I make it milder?
- Use less paprika powder or stick to sweet paprika for gentle flavor.
- → Can dried beans work instead?
- Totally doable! Just soak them overnight, then cook till tender before tossing them in. It’ll take longer, though.
- → How long does it last in the fridge?
- This soup stays fresh for up to five days in the fridge and tastes even better on day two or three.
- → What’s different from classic pasulj?
- The original uses smoked pork, while this vegan version swaps meat for freekeh or TVP, keeping all the zesty spices intact.