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Serbian Meatless White Bean Soup Recipe - Pasulj

User Rating 2.5 Star Rating (3 Reviews)

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Serbian Meatless White Bean Soup - Pasulj - with Tetovac Beans in the Foreground

Serbian Meatless White Bean Soup - Pasulj - with Tetovac in the Foreground

© 2008 Barbara Rolek licensed to About.com, Inc.
Macaroni replaces the potatoes in this meatless version of Serbian white bean soup - pasulj. If desired, 1 large peeled and diced potato can be added with the rest of the vegetables. It will help to thicken the soup. The soup should not be covered while cooking to help reduce some of the liquid.

Meatless Pasulj is perfect for Lent or other times when fasting is required. Vegetarians will love it. And, as with most soups, it tastes better the next day!

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Makes 8-10 servings of Serbian Meatless White Bean Soup - Pasulj

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

  • 1 pound tetovac or Great Northern beans, rinsed
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 3 carrots, peeled and chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup small pasta shells
  • .
  • For Zafrig (Roux), optional:
  • 1 tablespoon flour
  • 1 tablespoon oil
  • 1 tablespoon paprika

Preparation:

  1. Place beans in a large soup pot. Just cover with water and bring to a boil. Reduce heat and cook 15 minutes. Drain and rinse beans.

  2. Return beans to pot, add 3 quarts water, bring to a boil, reduce heat and cook, uncovered, 1 hour, skimming any foam that rises to the top.

  3. Add vegetables, salt and pepper. Bring to a boil, reduce heat and cook another 30 minutes or until beans are tender. Add pasta and cook 15 minutes longer.

  4. If you want to thicken the soup, make a zafrig (roux) by combining the flour and oil in a small saucepan and stirring until it becomes light brown. Add the paprika off the heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour the zafrig back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.

  5. Serve in heated bowls garnished with chopped parsley, if desired.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Easy, healthy, delicious!, Member leftyamy

This soup seemed bland on day 1, but the next night, it tasted so good I ate 3 bowls! I quick soaked the beans and then put everything into a pressure cooker and cooked it for 30 minutes. I will definitely make this soup often. It's so easy to make and quite healthy. I think it will make a great starter, or a nice dinner served with a green salad. And one could play around with different spices, for variety. I plan too! I would give this soup a B+.

3 out of 3 people found this helpful.

See all 3 reviews

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