Vegan Pasulj Serbian White Bean Soup Recipe 

My Pasulj Serbian white bean soup recipe, is a soup with a blend of tomatoes, paprika and creamy white beans that is filling but light, peppery and sour.

NOTE: All soup photos in this post are by my talented friend Sarah Carson.

The soup is popular across the Balkans, like eggplant balkan bourekas, and can be made with or without meat. Traditionally, it’s slow-cooked to allow the flavors to meld, making it even better the next day. It’s often served with fresh bread, a dollop of sour cream, and herbs like dill or parsley.

The first time I saw Mladen was in a second year philosophy class. He looked a lot like my high school sweetheart, so he immediately caught my eye. He sat in the back of the class, his long blond hair pulled back into a bun, and a big, ragged hoodie pulled over his head. He sat mostly quiet for the first few classes, his cheek pressed into his palm, his whole body contorted forward, listening intently to our teacher’s haphazard monologues. After class, he would talk to another classmate in hushed tones, erupting in a big, unstoppable laugh once in a while. But he mostly kept quiet for a while. Then he started talking in class, and I knew we’d become fast friends.

It wasn’t just the accent that marked him as a kindred spirit, though I definitely noticed that. It was his entire demeanour – his wild gesticulations, his impassioned speeches, the arguments that seemed to arise out of thin air. Mladen seemed to consider everything worth fighting for, every hill the one to die on. In many others, those traits would have seemed annoying. But Mladen had an uncanny ability to convince you of whatever he wanted, before you even realized you had an opinion to the contrary. For a homesick immigrant, he embodied the Slavic culture and mannerisms of my youth. I was intrigued, but did not know how to start up a friendship, let alone a conversation.

We started spending time together the following year, while collaborating on a project for another class. Our first project meeting turned into an intense eight-hour-long heartfelt discussion, where we both poured out our thoughts about living life as immigrants in a Western country, about love, about the difficulty of forming friendships with Canadians, and of course, about food and drinks.

Making my Own White Bean Soup Recipe 

When I first made this Serbian Pasulj white bean soup at the youth cooking club I volunteer at, I immediately thought of Mladen. I remembered how we would eat big chunks of salty, white cheese with tomatoes over the sink at his parents’ house. I thought of how he would dissect the flavours of Czech beer, which was similar to, and yet so different from, Serbian and Russian beers. I remembered we both didn’t like the combination of salty and sweet when we first arrived in North America, thinking peanut butter and jam, or pretzels and chocolate were disgusting. And I realized just how much I missed my friend.

Ingredient Highlight: White Beans

White beans are the heart of Pasulj, giving the soup its signature creamy texture and rich, earthy flavor. They absorb the bold flavors of tomatoes, paprika, and spices while adding plant-based protein and fiber, making this dish both satisfying and nutritious.

Should I Use Dried or Canned Beans for My White Bean Soup?

Using dried beans results in a deeper, richer taste and a firmer texture, but you need to soak the beans overnight and cook for longer. In contrast, canned beans offer convenience, though they should be thoroughly rinsed to remove excess sodium. 

Whether you choose dried for flavor or canned for ease, both options create a hearty and comforting soup. If you love white beans, you might also enjoy these recipes: Mediterranean White Bean Salad with Feta, Tomato and White Bean Soup with Harissa, and White Bean Hummus with Feta.

How to Make Serbian Pasulj Recipe (White Bean Soup)

Sauté the Aromatics

In a large soup pot, heat two tablespoons of olive oil over medium heat. Add chopped onions and sauté until softened and fragrant. Stir in garlic cloves and cook.

Cook the Beans

For dried beans, add them to the pot along with enough water to cover them. Bring the water to a boil, then reduce the heat and let the beans simmer until they are tender.

For Canned Beans: If using canned beans, add them along with enough water to cover by three inches and let them simmer for about ten minutes.

Add Vegetables and Seasoning

Once the beans have cooked, stir in tomato paste, carrot, celery, green pepper, bay leaves, peppercorns (or crushed black pepper), salt, and paprika. Let the soup simmer gently over low heat, stirring occasionally, until the vegetables reach the desired texture.

Finish and Serve

Just before serving, stir in the lemon juice and freshly chopped parsley or cilantro. Serve the soup hot, optionally garnished with fresh dill and a dollop of sour cream for added creaminess.

Storage and Reheating Instructions 

This soup stores well, making it perfect for meal prep. To refrigerate, store it in an airtight container for up to five days. For longer storage, allow the soup to cool completely before freezing it in portioned containers, where it will keep for up to three months. When ready to enjoy, reheat it on the stovetop over medium heat, adding a splash of water if necessary to maintain the right consistency.

Recipe

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Pasulj Serbian white bean soup, or how a common culture can shine like a beacon

Ksenia Prints

With a blend of tomatoes, paprika and creamy white beans, this peppery and tangy soup is filling but light, exactly what you want on a lonely winter's day.

5 from 5 votes

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Course Soup

Cuisine Serbian

Ingredients

  

• 2-3 cups of white beans 2 cans, or use dried beans - dried beans typically need to be soaked and cooked for a much longer time, so allow time for soaking
• 2 onions chopped
• 3 cloves garlic minced
• 3 bay leaves
• 2 tablespoons of chopped cilantro or parsley
• 3 tablespoons of tomato paste
• 1 large carrot scraped and sliced
• 1 celery chopped finely
• 1 green pepper
• 5 to 6 whole peppercorns or crushed black pepper
• ½ tablespoon of salt
• 2 tablespoon of olive oil
• 2 teaspoons of paprika
• The juice of one lemon
• Dill for decoration optional
• Vegan or regular sour cream for serving (optional)

Instructions

 

• If using dry beans, soak beans in water overnight (use 2 cups of water to each cup of beans). Drain and rinse beans.
• Pour olive oil on the bottom of the soup pot. Add onion and sauté for five minutes until it is fragrant and starts to brown. Add garlic and sauté for another five.
• If using dry beans, add the soaked, rinsed beans and enough water to cover the beans, plus cover another three inches. Bring the water to a boil then down to a simmer for 20-30 minutes, until the beans are cooked through. Add four more cups of water.
• If using canned beans, add them and enough water to cover beans + three inches, bring to a boil and then lower to a simmer, cook for 10 minutes.
• Add remaining ingredients and cook gently over a low heat until vegetables are at desired texture. (Approximately 30 minutes.)
• If desired, add a dollop of sour cream and some chopped dill in each bowl before serving.

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