SHORTCUT: Soak the beans overnight and drain. Place in a slow cooker with smoked sausage instead of a ham hock and rest of ingredients.
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Makes 8-10 servings of Serbian White Bean Soup - Pasulj
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1/2 pound tetovac or Great Northern beans, rinsed
- 16 cups cold water
- 1 1/2 pounds ham hock or ham bone, or use SHORTCUT, above
- Salt and pepper
- 3 carrots, peeled and sliced or medium chopped
- 3 medium red potatoes, peeled and cut into medium pieces
- 2 ribs celery, medium chopped
- 1 medium onion, medium chopped
- 1 garlic clove, finely chopped
- For Zafrig (Thickener), optional:
- 4 tablespoons oil
- 4 tablespoons flour
- 1 tablespoon sweet or hot paprika
- In a large soup pot, place beans, water and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour.
- Add vegetables, bring back to the boil, reduce heat and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup.
- If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.
- Serve in heated bowls garnished with chopped parsley, if desired. Tastes even better the next day!