Serbian White Bean Soup: A Hearty Pasulj Recipe

Serbian white bean soup, usually called pasulj, is a comforting stew of tender white beans, vegetables, paprika, and a lightly thickened broth. This version is meat-free but savory and substantial; Serbian households make pasulj in many ways, often adding smoked meat or adjusting the vegetables and seasoning.

Ingredients

1 lb dried white beans, such as Great Northern or navy beans (454 g)
8 cups cold water for soaking (1.9 L), plus 8 cups fresh water for cooking (1.9 L)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
1 medium carrot, peeled and diced (about ½ cup / 75 g)
1 celery rib, diced (about ½ cup / 60 g)
2 tablespoons neutral oil, such as sunflower or canola oil (30 ml)
2 garlic cloves, finely chopped (about 2 teaspoons / 6 g)
1 tablespoon sweet paprika (7 g)
½ teaspoon smoked paprika (1 g), optional
2 tablespoons all-purpose flour (16 g)
1 tablespoon tomato paste (16 g)
1 bay leaf
1½ teaspoons fine salt (9 g), or to taste
¼ teaspoon freshly ground black pepper (0.5 g), or to taste
1 tablespoon red wine vinegar or cider vinegar (15 ml), plus more to taste
2 tablespoons chopped flat-leaf parsley (8 g), for serving

Instructions

Soak the beans. Pick through the dried beans and discard any shriveled beans or small stones. Rinse them, put them in a large bowl, and cover with 8 cups (1.9 L) cold water. Leave them to soak for at least 8 hours or overnight. The beans expand as they absorb water, so use a bowl with plenty of room. Drain and rinse them before cooking; discard the soaking water.
Start the beans. Put the drained beans in a large, heavy pot with 8 cups (1.9 L) fresh water and the bay leaf. Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for about 70 minutes, stirring occasionally. Keep the beans covered by liquid; add a little hot water if needed. They should be nearly tender before you add the tomato and paprika mixture. Older beans can take longer, so use tenderness rather than the clock as your guide.
Prepare the vegetables while the beans simmer. Warm the oil in a skillet over medium heat. Add the onion, carrot, and celery and cook for 8 to 10 minutes, stirring now and then, until the onion is soft and the vegetables are beginning to turn tender. If the onion starts to brown quickly, lower the heat rather than letting it scorch.
Add garlic, paprika, and flour. Stir the garlic into the skillet and cook for about 30 seconds, just until fragrant. Take the skillet off the heat and stir in the sweet paprika and smoked paprika, if using; paprika can become bitter if it burns. Sprinkle in the flour and stir until it coats the vegetables. Return the skillet to low heat and cook for 1 minute, stirring continuously.
Make the thickening mixture. Stir the tomato paste into the skillet. Ladle in about 1 cup (240 ml) of hot bean cooking liquid a little at a time, stirring to make a smooth, loose mixture. This step helps prevent flour lumps when you add the vegetables to the pot. If the mixture looks very thick, loosen it with another splash of bean liquid.
Finish the soup. Scrape the skillet mixture into the bean pot and stir gently. Simmer uncovered for 20 to 25 minutes, stirring from the bottom occasionally, until the beans are fully tender and the broth has thickened. Add the salt and black pepper near the end, then remove the bay leaf. Stir in the vinegar and taste; add more salt, pepper, or vinegar in small amounts until the broth tastes balanced. If the beans are still firm, continue simmering and check every 10 minutes, adding hot water if the pot gets too thick.
Rest and serve. Turn off the heat and let the soup stand for 5 minutes so the broth settles and thickens slightly. Ladle into bowls and finish with chopped parsley. If you prefer a thinner soup, stir in a little hot water before serving.

Tips

Give the beans enough time. Soaking makes the beans cook more evenly, but it does not guarantee that every bag will cook in exactly the same time. Beans that have been stored for a long time may stay firm well past the estimate. If yours are not tender, keep simmering them in water until they are; adding acid before they soften can slow the process.
Keep the simmer gentle. A hard boil can split the skins and leave you with a cloudy, uneven pot. Look for small, steady bubbles, stir carefully, and check the liquid level from time to time. The beans should stay mostly submerged while they cook.
Adjust the thickener to your needs. The flour gives the broth a traditional, lightly velvety texture. For a gluten-free version, omit it and mash about ½ cup (85 g) cooked beans against the side of the pot near the end, then stir them back in. This thickens the soup without making a separate roux, though the broth will be less silky.
Season in stages. Salt and vinegar are easiest to judge once the beans are tender and the broth has reduced. Start with the listed amounts, taste after simmering, and add more gradually. Smoked paprika varies in strength, so use the optional amount as a starting point rather than an obligation.

Serving Suggestions

Serve pasulj hot in deep bowls with crusty bread, a rustic loaf, or slices of cornbread for catching the broth. A spoonful of pickled peppers or a crisp cabbage salad brings a sharp, fresh contrast to the soft beans. Chopped raw onion is another simple accompaniment for people who enjoy a stronger bite. Keep extra vinegar at the table so each person can brighten their bowl to taste.

This soup is filling enough to serve as a main course, especially with bread and a salad. For a larger spread, pair it with roasted vegetables or a plate of pickles. If serving several dishes, keep the soup gently warm and stir it before ladling; beans tend to settle and the broth continues to thicken as it stands.

Variations

Pasulj has many regional and household versions. A common variation includes smoked meat, which adds a deeper, salty flavor. To adapt this recipe, use about 8 ounces (225 g) fully cooked smoked sausage or ham, cut into bite-size pieces, and add it with the vegetable mixture. If using raw ground sausage, cook it separately until it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat, before adding it. For an uncooked whole cut of pork, check that it reaches 145°F (63°C) and rests for 3 minutes; simmering it further in the soup is optional. Smoked meat can be salty, so taste before adding the full amount of salt.

For a more pronounced smoky flavor without meat, increase the smoked paprika to 1 teaspoon (2 g), or add a small amount of chopped smoked pepper if available. The pepper adds a distinct, sometimes spicy flavor, so start with a little. You can also add 1 diced red bell pepper with the onion and carrot for sweetness, or stir in a handful of chopped spinach during the final 5 minutes. These additions change the texture and flavor but work with the same bean base.

For a simpler pantry version, replace the fresh carrot and celery with extra onion, or use 1 teaspoon (about 4 g) of a salt-free vegetable seasoning blend. Some Serbian cooks use Vegeta, a savory seasoning blend; it can be difficult to find and is often salty, so use it instead of part of the salt, not in addition to all of it. If you cannot find it, ordinary vegetable stock or a pinch of extra salt and pepper will season the pot, though the flavor will not be identical.

Storage and Reheating

Cool the soup in shallow containers and refrigerate it within 2 hours of cooking. Stored in a covered container, it keeps for 3 to 4 days in the refrigerator. The beans absorb broth as they sit, so the soup will be thicker on the next day; add a splash of water when reheating rather than trying to thin the entire batch at once.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring often until hot throughout. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. If using a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Freeze cooled soup in meal-size containers for up to 3 months for best quality. Thaw it in the refrigerator and reheat as above; the beans may soften a little after freezing, but the soup remains suitable for a simple meal.

Frequently Asked Questions

Do I have to soak the beans overnight?

Soaking is useful because it shortens and evens out the cooking time, and it is the timing used for this recipe. If you forgot, you can use a quick soak: cover the rinsed beans with water, bring them to a boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain and rinse before cooking. Beans prepared this way may still need a longer simmer, so check them for tenderness rather than assuming they will finish on schedule.

Can I make Serbian white bean soup with canned beans?

Yes, but the method and timing change. Use about three 15-ounce (425 g) cans of drained, rinsed white beans in place of the dried beans. Simmer the fresh water, bay leaf, and vegetables for about 20 minutes, then add the canned beans with the paprika-flour mixture and simmer for another 15 to 20 minutes. Start with less salt because canned beans may already contain sodium, and add water only as needed to reach a stew-like consistency.

Which white beans work best?

Great Northern beans and navy beans both work well. Great Northern beans tend to keep their shape while becoming creamy inside; navy beans are smaller and can make the broth feel thicker. Cannellini beans are also suitable, though they are larger and may need a slightly different simmer time. Whichever kind you choose, use beans from a reasonably fresh package and cook until tender.

Why are my beans still hard after simmering?

Old beans are the most common reason, but hard water and adding acidic ingredients too early can also delay softening. Keep the pot at a steady gentle simmer, make sure the beans are covered with liquid, and wait until they are tender before adding the tomato paste and vinegar. If the liquid becomes low, add hot water. Do not rely on the stated time alone: a few extra minutes, or longer for older beans, is better than serving beans that are still chalky.

Can I make the soup ahead?

Yes. The flavor settles as the soup rests, and it reheats well, so you can prepare it a day ahead and refrigerate it promptly. The broth will thicken overnight as the beans absorb liquid; loosen it with water while reheating, then taste again for salt and vinegar. Keep it refrigerated rather than leaving it at room temperature, and reheat leftovers to 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).