Delicious White Bean Soup

The inviting smell of this Vegan White Bean Soup filling the house takes me straight back to my grandma's cooking, though I've updated traditional Serbian Pasulj for today's plant-based eating. It's thick, filling, and totally satisfying, showing how plant-based dishes can honor family traditions while using healthier stuff. I've spent many winter Sundays tweaking this recipe until I found just the right mix of herbs and veggies that captures the real flavor without any oil.

Just last week, I made this for my Serbian neighbor who grew up eating his mom's classic pasulj. His face brightened after his first taste, and he wanted the recipe to pass along to his relatives in Serbia – I couldn't ask for a better compliment.

Key Ingredients

• White beans: Great northern or navy beans work well, but I find cannellini beans give the smoothest texture. For the real deal texture, I like dried beans soaked overnight better than canned ones.
• Freekeh: This old-world grain adds the perfect 'chunky' texture that TVP often misses. When roughly chopped, it makes little pieces that soak up all the broth flavors.
• Paprika: I go for Sweet Hungarian paprika because of its bright color and rich taste. Getting good quality really matters in this dish.
• Celery root: Try not to swap this for regular celery if you can help it. The sweet earthiness of the root brings amazing depth to the soup.
• Smoked salt: Worth finding at specialty stores for the flavor it brings. You only need a bit to make the soup taste authentic.

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Step-by-Step Cooking Guide

Starting The Foundation

Toss chopped onions into a thick-bottomed pot. Pour in 2-3 tablespoons of water instead of using oil. Cook on medium until they turn clear, adding tiny splashes of water when needed. Mix in chopped garlic and keep stirring for 30 seconds. You'll know it's done when you can smell that lovely aroma.

Adding Flavor Depth

Throw in leeks, carrots, and celery root. Cook until they start to get soft. Quickly mix in the paprika powder so it won't burn. Add a little water to make a thick sauce. Let everything mingle for 2 minutes.

Making The Main Soup

Put in your soaked beans or already cooked beans. Pour vegetable stock over everything. Add your prepared freekeh or TVP. Mix in herbs, tomato paste, and chunky tomatoes. Sprinkle with celery salt and onion powder. Bring it to a light boil, then turn down to simmer.

Creating Richness

Let it simmer without a lid for 20 minutes, stirring now and then. If you used dried beans, keep cooking until they're completely soft. Add smoked salt bit by bit, tasting as you go. Make it thinner by adding more stock if you want. Finish with fresh parsley sprinkled on top.

When I first tried making plant-based pasulj, it just didn't have the full flavor I remembered from when I was little. My big breakthrough came when I found out how freekeh and smoked salt could bring back those missing taste notes.

The Blender Trick

Blending some of the cooked beans and putting them back into the pot makes the broth richer and thicker without needing any extra stuff.

Perfect Bread Matches

This soup really needs good bread alongside it. I always serve it with crusty sourdough for soaking up all that tasty broth.

Each time I cook this soup, I think about how plant-based food can respect old traditions while making something fresh. For me, it's more than just food – it connects my family's Serbian background with how I live now. The whole process, from soaking beans to watching the soup change color, has become almost like meditation that feeds both my body and my spirit.

Making Authentic Flavor Without Meat

The trick to real pasulj taste is layering aromatics and spices just right. Old-school versions use lots of smoked meats for richness, but I've found that mixing sweet paprika, smoked salt, and savory tomato paste makes a base that's just as good. Taking your time to cook the veggies until they naturally brown a bit (even without using oil) builds complex flavors that make you crave this soup.

Changes For Different Seasons

This soup works great all year round. During winter, I keep it hearty with root veggies. In springtime, I often throw in young greens like spinach or nettle right at the end of cooking. Summer means I can add fresh garden veggies like zucchini or peppers, while fall calls for mixing in some diced pumpkin or squash.

Packed With Nutrients

Besides tasting amazing, this soup is super healthy too. The white beans give you plant protein and fiber that keeps you full for hours. All those different veggies provide tons of vitamins and minerals, and the herbs add antioxidants. It's rare to find a traditional dish that's both comforting and good for you, but this one-pot meal manages both.

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Frequently Asked Questions

→ What’s freekeh, and what can I swap it with?

Freekeh is a type of wheat harvested while green. You can replace it with TVP, lentils, or chopped mushrooms for similar texture.

→ How do I make this less spicy?

Just use mild paprika or reduce the paprika amount to adjust the spice level.

→ Can I use dried beans here?

Sure! Soak dried beans overnight and cook them until soft before adding. It'll need extra prep time, though.

→ How long will this soup last in the fridge?

It keeps fresh for about 5 days and tastes even better after sitting for a day or so!

→ What sets regular pasulj apart from this version?

Regular pasulj traditionally includes meat like smoky pork. This plant-based take replaces it with freekeh or TVP.