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Serbian White Bean Soup

Serbian White Bean Soup
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A hearty, traditional Balkan soup made with white beans, vegetables, and freekeh. This vegan, oil-free recipe is perfect for batch cooking and meal prep. Requires overnight soaking.

Ingredients

Scale
  • 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)

Instructions

  1. If using freekeh, grind it in a food processor using pulse function until cracked. Place in a bowl with enough vegetable broth to cover and soak overnight in the refrigerator. If using TVP, submerge in vegetable broth and soak overnight.
  2. The next day, finely dice onions and mince garlic. Heat 4-quart pot over medium heat. Add onions and garlic with 2 tablespoons water to prevent sticking. Saute for 3 to 4 minutes until translucent and fragrant.
  3. Finely chop leeks, carrots, and celery root (use food processor if desired). Add to pot with onions and saute for 3 to 5 minutes, stirring occasionally, until vegetables soften.
  4. Add paprika powder, tomato paste, celery salt, and onion powder to pot. Stir well to coat vegetables with spices. Cook for 1 minute until fragrant to bloom the spices.
  5. Add soaked freekeh with liquid, cooked white beans, chunky tomatoes, dried marjoram, dried oregano, and vegetable stock. Stir until well combined. Bring to gentle boil over medium-high heat.
  6. Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally. Soup is ready when freekeh is completely soft and tender, and soup has thickened slightly. Beans should be very tender when pressed with a spoon. Taste and adjust seasoning as needed.
  7. Remove from heat and stir in fresh chopped parsley. Ladle into bowls and garnish with additional parsley. Add hot sauce or red pepper flakes if desired for extra spice.

Notes

  • This recipe requires overnight soaking of freekeh or TVP. Plan ahead for best results.
  • If using dried white beans, soak for at least 12 hours and cook for about 1 hour before adding to soup. Beans expand to about 3 times their dry volume.
  • Don’t salt beans until they’re fully softened or the shells won’t soften properly.
  • TVP only needs 10 minutes soaking time if you need a faster option than freekeh.
  • For slow cooker: Add all ingredients and cook on low for 6 hours.
  • For Instant Pot: Add all ingredients and cook under pressure for 15 minutes with natural release.

Nutrition

Find it online: https://www.benefitiany.com/serbian-white-bean-soup/