Serbian White Bean Soup

Serbian White Bean Soup is a hearty, protein-packed dish that brings the warmth of traditional Balkan cooking right to your kitchen. This one-pot vegan meal combines tender white beans with aromatic vegetables and smoky spices for a dish that’s both nourishing and incredibly satisfying. I’ve made this recipe countless times for meal prep, and it never disappoints.

Important Note: This recipe requires overnight soaking of the freekeh or TVP, so plan ahead for best results!

I first discovered this soup during a particularly cold winter when I was looking for something filling that wouldn’t leave me feeling heavy. The combination of creamy white beans, earthy freekeh, and perfectly seasoned vegetables created this amazing depth of flavor I hadn’t expected from such simple ingredients. What makes this Serbian White Bean Soup truly special is how it manages to be completely oil-free and dairy-free while still tasting rich and comforting. The white beans provide an impressive amount of protein and fiber, making this perfect for lunch or dinner. Plus, it’s ideal for batch cooking since it freezes beautifully and actually tastes even better the next day.

Everything You Need for This Hearty Bean Soup

I always recommend soaking your freekeh or TVP the night before so it’s ready to go when you start cooking. This simple step makes the texture perfect and cuts down on cooking time. Here’s what you’ll need:

• 2 medium onions, finely diced
• 4 garlic cloves, minced
• 2 medium leeks, chopped
• 3 medium carrots, finely chopped
• 1 medium celery root, finely chopped
• 4 teaspoons paprika powder, sweet
• 3 cups cooked white beans (navy, cannellini, lima, or great northern)
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped, plus extra for garnish
• 1/2 cup freekeh or TVP, ground or cracked
• 2 tablespoons tomato paste
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 can (14 oz) chunky tomatoes
• 6 cups vegetable stock
• 1/2 teaspoon smoked salt (or use liquid smoke or smoked paprika)

My tip: I love using a mix of different white beans for varied texture. If you’re using dried beans, remember they need at least 12 hours of soaking and about an hour of cooking time. The beans will expand to about three times their dry volume, so plan accordingly.

Simple Steps to Make This Traditional Soup

I recommend getting all your vegetables prepped before you start cooking. This makes the process so much smoother and more enjoyable.

Step 1: If using freekeh, grind it in a food processor using the pulse function until it reaches a cracked consistency. Place the cracked freekeh in a bowl with enough vegetable broth to cover it and let it soak overnight in the refrigerator. If using TVP instead, submerge it in vegetable broth and soak overnight as well. This step ensures your grain alternative will cook evenly and quickly.

Step 2: The next day, finely dice your onions and mince the garlic cloves. Heat your 4-quart pot over medium heat. Add the onions and garlic with about 2 tablespoons of water to prevent sticking and burning. Saute for 3 to 4 minutes until the onions become translucent and fragrant.

Step 3: While the onions are cooking, finely chop your leeks, carrots, and celery root. You can use a food processor to speed this up if you have one. Add all the chopped vegetables to the pot with the onions and saute for another 3 to 5 minutes, stirring occasionally. The vegetables should start to soften and release their natural sweetness.

Step 4: Add the paprika powder, tomato paste, celery salt, and onion powder to the pot. Stir well to coat all the vegetables with the spices. Cook for about 1 minute until the spices become fragrant. This step blooms the spices and creates a deeper flavor base.

Step 5: Add your soaked freekeh (with its soaking liquid), cooked white beans, chunky tomatoes, dried marjoram, dried oregano, and vegetable stock to the pot. Stir everything together until well combined. Bring the mixture to a gentle boil over medium-high heat.

Step 6: Once boiling, reduce the heat to medium-low and let the Serbian White Bean Soup simmer uncovered for about 20 minutes. Stir occasionally to prevent anything from sticking to the bottom. The soup is ready when the freekeh is completely soft and tender, and the soup has thickened slightly. The beans should be very tender when pressed with a spoon. Taste and adjust seasoning as needed, adding more smoked salt or regular salt to your preference.

Step 7: Remove from heat and stir in the fresh chopped parsley. Ladle the soup into bowls and garnish with additional fresh parsley. If you like your soup spicier, now’s the time to add some Tabasco, hot sauce, or red pepper flakes.

What to Serve Alongside Your Bean Soup

This Serbian White Bean Soup pairs beautifully with crusty bread that can soak up every last drop of the flavorful broth.

Classic rolls: Soft dinner rolls are perfect for dunking and create a comforting, complete meal that’s ideal for cold evenings.

Rustic sourdough bread: The tangy flavor of sourdough complements the smoky, savory notes of the soup and adds a wonderful textural contrast.

Garlic baguette: Toasted garlic bread brings an extra layer of flavor and crunch that works wonderfully with the creamy beans.

Bread bowl: For a fun presentation, hollow out a round loaf of crusty bread and serve the soup right inside for an edible bowl experience.

Croutons: Homemade croutons on top add a satisfying crunch and make this Serbian White Bean Soup feel extra special.

Green salad: A simple mixed green salad with a light vinaigrette balances the heartiness of the soup and adds fresh, crisp vegetables to your meal.

More Healthy Vegan Bean Soups

This Serbian white bean soup offers oil-free, plant-based nutrition, and pairs beautifully with other vegan bean recipes. For a simpler option with fire-roasted tomatoes, the Cozy Pinto Bean Soup delivers smoky depth without any meat. When you want Italian flavors, the Italian White Bean Soup features aromatic rosemary and thyme.

For budget-friendly options, try the Potato and Bean Soup with cannellini beans in tomato broth, or the protein-rich Black Bean Soup with colorful bell peppers. These nutritious soups freeze beautifully and make excellent meal prep for healthy eating throughout the week.

Keeping Your Soup Fresh and Delicious

This soup stores incredibly well, making it one of my favorite recipes for meal prep. In the refrigerator, store your Serbian White Bean Soup in an airtight container for up to one week. The flavors actually deepen and meld together after a day or two, so leftovers taste even better.

For reheating, I recommend warming it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of vegetable stock or water since the beans and freekeh will continue to absorb liquid as they sit. Microwave reheating works too, just use 1 to 2 minute intervals and stir between each heating.

Storage tip: This soup freezes beautifully for up to 3 months. I like to portion it into individual serving containers for easy grab-and-go lunches. Thaw overnight in the refrigerator before reheating for best results.

Your Serbian White Bean Soup Questions Answered

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