Can I use canned beans?
Yes, you can use 3 (15-ounce) cans of drained and rinsed white beans. Skip step 1 and add them directly with the broth in step 5, reducing the simmering time to 20-30 minutes to allow flavors to meld.
LUNCH
Hearty Serbian White Bean Soup (Pasulj) with Smoked Sausage
Warm up with a bowl of this traditional Serbian White Bean Soup, affectionately known as Pasulj. This robust and satisfying dish brings together tender white beans, savory smoked sausage, and a deeply flavorful paprika-infused broth, creating a truly comforting meal perfect for any day.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked beans and rinse thoroughly. Place them in a large pot, cover with fresh water, and bring to a boil over high heat. Boil for 10 minutes, then reduce heat to medium-low and simmer for 30 minutes. Drain the beans and set aside.
02
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 8-10 minutes, until the vegetables are softened.
03
Add the sliced smoked sausage to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned.
04
Stir in the sweet paprika and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
05
Add the drained beans and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beans are very tender. Stir occasionally to prevent sticking.
06
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed. Serve hot.
About This Recipe
Warm up with a bowl of this traditional Serbian White Bean Soup, affectionately known as Pasulj. This robust and satisfying dish brings together tender white beans, savory smoked sausage, and a deeply flavorful paprika-infused broth, creating a truly comforting meal perfect for any day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a thicker soup, mash a portion of the beans against the side of the pot with a spoon before serving. A bay leaf can be added during simmering for extra aroma, removed before serving.
Easy Substitutions
Vegetable broth can be used instead of chicken broth for a vegetarian option (omit sausage). Other smoked meats like ham hocks or bacon can replace smoked sausage. Navy beans or cannellini beans can be used in place of great northern beans.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this hearty Serbian White Bean Soup with a dollop of sour cream or plain yogurt. A side of crusty bread is perfect for dipping. For a complete meal, pair it with a simple green salad dressed with a vinaigrette.
Common Mistakes
Not soaking the beans: This will drastically increase cooking time and result in unevenly cooked beans. Over-salting early: Smoked sausage and broth already contain salt, so season gradually. Not simmering long enough: Beans need ample time to become tender and absorb flavors. Using too much paprika: While paprika is key, excessive amounts can make the soup bitter; stick to the recommended quantities.
Frequently Asked Questions
What kind of smoked sausage is best?
Kielbasa or any good quality smoked pork sausage works well. Ensure it's fully cooked before adding.
Can I make this soup vegetarian?
Absolutely! Omit the smoked sausage and use vegetable broth. You can add extra vegetables like bell peppers or zucchini for more substance.
MORE TO KNOW
The key to a truly flavorful Pasulj is the slow simmering of the beans, allowing them to absorb all the rich flavors from the smoked sausage and paprika. Soaking the beans overnight significantly reduces cooking time and helps them cook more evenly. If you forget to soak, you can quick-soak by boiling them for 5 minutes, then letting them sit covered off the heat for 1 hour before draining and proceeding with the recipe.
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