Vegan Serbian White Bean Soup (Pasulj) Recipe

If you’re searching for a hearty and nourishing bowl loaded with smoky, savory flavor, you’re in for a treat with Vegan Serbian White Bean Soup (Pasulj). This soul-warming classic brings all the comfort of Balkan cuisine in a plant-based package—no meat or dairy required! With creamy white beans, chunky vegetables, a bright tomato base, and a wholesome grain twist from quick-cooking freekeh, every spoonful delivers a symphony of textures and aromas. The paprika-rich broth, abundant aromatics, and fresh herbs make this dish taste like it’s been simmering for hours, even though it comes together effortlessly. Whether you’re feeding a crowd or meal prepping for cozy solo dinners, Vegan Serbian White Bean Soup (Pasulj) never disappoints.

Ingredients You’ll Need

Let’s talk about the building blocks of incredible flavor! The ingredients in Vegan Serbian White Bean Soup (Pasulj) are humble yet carefully chosen, each playing a starring role. From aromatic vegetables to silky beans and smoky spices, every element matters and comes together for a soup that tastes like pure comfort.

• Onions: The backbone of deep, savory flavor—finely diced to melt into the base.
• Garlic: Delivers a satisfying punch and aromatic warmth; don’t skimp on the cloves!
• Leeks: Add a hint of gentle sweetness and mellow allium depth.
• Carrots: Provide earthy sweetness, beautiful color, and a bit of bite.
• Celery root (celeriac): This unsung root brings rich, peppery undertones reminiscent of classic Pasulj.
• White beans (canned): Creamy, protein-packed, and ready-to-use, these create the signature texture of Vegan Serbian White Bean Soup (Pasulj).
• Diced tomatoes (canned): Offer juicy acidity and a rustic tomato backbone for the broth.
• Vegetable stock: The flavorful liquid foundation, infusing every ingredient with comforting richness.
• Freekeh (cracked): Adds a toasty, nutty flavor and chewy texture; an inspired update to the traditional recipe!
• Tomato paste: Intensifies the savory tang and lends a gorgeous color to the soup.
• Marjoram: This aromatic herb sings alongside the beans, adding Balkan authenticity.
• Oregano: Brings an herby punch that pairs beautifully with tomato and beans.
• Parsley (fresh): Bright and fresh, sprinkled at the end for color and vibrant flavor.
• Celery salt: Enhances vegetable notes and brings out all the hidden flavors.
• Onion powder: Boosts onion flavor and creates a deeper, more layered taste.
• Paprika powder (sweet): The foundation of color and gentle smokiness in Vegan Serbian White Bean Soup (Pasulj).
• Smoked salt (optional): Adds depth and a whisper of Balkan campfire charm—use if you love smoky notes!

How to Make Vegan Serbian White Bean Soup (Pasulj)

Step 1: Prep and Soak the Freekeh

Start by transforming cracked freekeh into a tender, flavorful element. Use your blender’s pulse function to grind the freekeh just enough, then pour it into a bowl with fresh vegetable broth to soak. Letting it sit overnight allows it to soak up flavor and soften, making your final soup hearty and luscious. If you’re using TVP as an alternative, give it the same soak treatment in veggie stock until plump.

Step 2: Sauté Aromatics

The next day, get a large pot ready and give it a splash of water—no oil needed here! Add your finely diced onions and minced garlic, then sauté gently until fragrant and the onions turn soft and translucent. This foundation is what makes Vegan Serbian White Bean Soup (Pasulj) so irresistible: rich aroma, deep flavor, and that unmistakable warmth.

Step 3: Add the Veggies

Time for the leeks, carrots, and celery root! Chop everything finely (a food chopper makes quick work of this), and toss these vibrant veggies into the pot with the onions and garlic. Sauté for a few minutes, just enough to get them started and let their flavors mingle, creating an irresistible base.

Step 4: Build the Broth

Now’s the fun part: add your soaked freekeh, white beans, diced tomatoes, tomato paste, marjoram, oregano, celery salt, onion powder, and sweet paprika. Pour in the remaining vegetable stock and give everything a stir. Bring it to a simmer and let it bubble gently for about 20 minutes. The kitchen will fill with a gorgeous aroma, and you’ll see the flavors coming together.

Step 5: Season and Finish

Test the freekeh for tenderness—once it’s soft and the soup is rich, it’s ready! Taste and adjust with smoked salt (if using) and a touch more seasoning to suit your preference. The soup should be thick, stew-like, and beautifully fragrant. Just before serving, sprinkle in plenty of freshly chopped parsley for a burst of freshness and color.

How to Serve Vegan Serbian White Bean Soup (Pasulj)

Garnishes

Nothing completes Vegan Serbian White Bean Soup (Pasulj) quite like a generous scatter of fresh parsley. For extra brightness, try a squeeze of lemon or a dusting of smoked paprika. A swirl of olive oil or a spoonful of plant-based sour cream also adds a creamy finish that’s welcome on chilly days.

Side Dishes

This soup is deliciously filling by itself, but it truly shines alongside crusty rustic bread—perfect for dunking. Try it with fresh pita, thick slices of sourdough, or even cornbread if you fancy a twist. For a Balkan-style meal, serve it with a side of pickled vegetables or a simple cabbage slaw.

Creative Ways to Present

Ladle Vegan Serbian White Bean Soup (Pasulj) into deep bowls and top with a sprig of parsley for a homey look, or finish with a drizzle of chili oil for a restaurant-worthy touch. If you’re entertaining, serve it in small mugs as a starter at a dinner party—it’s a conversation starter, guaranteed!

Make Ahead and Storage

Storing Leftovers

Cool the soup to room temperature and transfer it into airtight containers. Vegan Serbian White Bean Soup (Pasulj) will keep well in the fridge for up to 4 days, and the flavors only get better with time, making it ideal for meal prep.

Freezing

This soup freezes beautifully! Portion into freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

To reheat, transfer the soup to a pot and warm over medium heat, stirring occasionally until hot. If it’s thickened in the fridge, add a splash of water or vegetable broth to loosen it up. Individual portions can also be microwaved—just stir halfway through for even heating.

FAQs

Is this soup gluten-free?

Traditional Vegan Serbian White Bean Soup (Pasulj) contains freekeh, which is made from wheat. If you need a gluten-free version, substitute with cooked buckwheat, quinoa, or use more beans to keep it hearty and satisfying.

Can I use dried beans instead of canned beans?

Absolutely! If you prefer to use dried white beans, soak them overnight and cook until tender before adding them to the soup. This adds a bit of extra time but delivers great texture and flavor.

What can I substitute for celeriac?

If you can’t find celery root, regular celery stalks make a fine substitute. You could also use parsnip for a similar earthy note—just adjust to your taste.

Can I make this in a slow cooker?

Yes! After sautéing the onions and garlic, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 6–8 hours or high for 3–4 hours. The result is just as delicious, with even deeper flavors.

How can I add more smoky flavor?

If you love a big, smoky finish, add extra smoked paprika or a dash of liquid smoke along with the smoked salt. You could also stir in roasted red peppers for good measure!

Final Thoughts

If you’re ready to fall in love with Balkan comfort food at its coziest, give Vegan Serbian White Bean Soup (Pasulj) a try. It’s simple, satisfying, and full of flavor—a guaranteed crowd-pleaser. Treat yourself to a steaming bowl soon, and don’t forget to share the joy with friends and family!

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