Description
Serbian white bean soup offers a hearty culinary journey through traditional Balkan comfort. Packed with rich flavors and wholesome ingredients, home cooks can savor this nourishing plant-based dish that connects you to authentic Eastern European cuisine.
Ingredients
Scale
Vegetables:
- 4 onions, finely diced
- 3 cloves garlic
- 2 leeks
- 2 carrots
- 3 slices celery root/celeriac (about finger thick)
Canned & Pantry Items:
- 2 cans white beans
- 2 cans diced tomatoes
- 8 cups (2 liters) vegetable stock
- 200 grams (7.05 ounces) freekeh, cracked
- 2 tablespoons tomato paste
Herbs & Spices:
- 2 teaspoons marjoram
- 2 teaspoons oregano
- 2 bunches parsley, chopped
- 1 teaspoon celery salt
- 2 teaspoons onion powder
- 4 teaspoons paprika powder, sweet
- 1 teaspoon smoked salt (optional)
Instructions
- Pulverize freekeh using a high-speed blender with pulse function until finely ground.
- Submerge ground freekeh or TVP in vegetable broth, ensuring complete coverage, and allow to soak overnight at room temperature.
- In a large pot, heat olive oil over medium heat and sauté diced onions until translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and sauté for an additional 30 seconds, releasing aromatic flavors without burning.
- Incorporate white beans, chopped carrots, and celery into the pot, stirring to combine with onion and garlic mixture.
- Pour in remaining vegetable broth and soaked freekeh or TVP, bringing the liquid to a gentle simmer.
- Season the soup with paprika, dried thyme, salt, and black pepper, stirring to distribute seasonings evenly.
- Reduce heat to low, cover the pot, and let the soup simmer for 25-30 minutes, allowing flavors to meld and vegetables to become tender.
- Taste and adjust seasonings as needed, adding more salt or herbs to enhance the overall flavor profile.
- Serve hot, garnished with fresh parsley or a drizzle of extra virgin olive oil for added richness.
Notes
- Toast freekeh or TVP in a dry skillet before soaking to enhance its nutty flavor and create deeper, more complex taste profiles.
- Choose low-sodium vegetable broth to control salt levels and allow more precise seasoning during cooking process.
- Soak beans overnight or use quick-soak method to reduce cooking time and improve digestibility for sensitive stomachs.
- When preparing vegan versions, add nutritional yeast or smoked paprika to boost umami and create depth similar to traditional meat-based Serbian soups.
- Prep Time: 8 hours 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Serbian
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg