This hearty, smoky Serbian Bean Soup, "Pasulj", is a staple of traditional Serbian cuisine and perfect for cold days! You may have seen it go viral on TikTok—now you can easily make it at home in just a few simple steps. It's the ultimate bean soup, sure to beat all other bean recipes!
My grandma actually taught me how to make this Traditional dish, Pasulj! It's perfect for family dinners and couldn't be simpler to make!
If you love savoury meals, you are also gonna love my: Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients
- Animal Fat Or Butter
- Dried White Kidney Beans
- Dried Romano Beans
- Smoked Sausage
- Onions
- Carrots
- Garlic Cloves
- Flour
- Dried Bay Leaves
- Smoked Ribs Or Smoked Bacon (Optional)
- Vegetable Seasoning (Or Garlic Powder, Oregano, Smoked Paprika)
See recipe card for quantities.
Instructions for this bean soup, "Pasulj"
Submerge beans in water & cover overnight.
Sauté onions, carrots & add in sausage, beans & water.
In a separate pan, prepare the thickener.
Add in the thickener, seasonings & parsley. Enjoy!
- Prepare the Beans: Soak and cover beans for at least 6 hours, then drain. Boil the beans in fresh water for 20 minutes. Drain again and set aside.
- Cook the Sausage: In a large soup pot, heat oil and brown the smoked sausage for about 5 minutes. Set aside.
- Sauté the Vegetables: In the same pot, heat animal fat or butter. Sauté the onions, carrots, and salt for about 7 minutes, until the onions are soft.
- Combine: Add the beans, sausage, water, bay leaf, and any optional smoked meat to the pot and . Cook on medium heat for 40-45 minutes, stirring occasionally. Add more cups of water if needed to keep the pot full.
- Make the Thickener: In a small pan, heat animal fat or butter. Add garlic and cook for 30 seconds. Stir in the flour and cook for 30 more seconds. Add smoked paprika, stir, and remove from heat.
- Thicken the Soup: Slowly pour the thickener into the soup while stirring. Let it simmer for 5 more minutes.
- Serve: Taste and adjust seasoning if needed. Serve hot.
Substitutions for Serbian Bean Soup
- Animal Fat or Butter: Substitute with olive oil, coconut oil, or plant-based margarine for a dairy-free option.
- Smoked Sausage (Roughly Chopped): Substitute with chorizo, kielbasa, or plant-based sausage for a vegetarian option. You can also use spicy Italian sausage for extra flavor.
- Onions (Finely Diced): Substitute with shallots, leeks, or green onions. Onion powder can also work in a pinch.
- Carrots (Shredded or Diced): Substitute with parsnips, sweet potatoes, or bell pepper for a different texture and flavor.
- Garlic: Substitute with garlic powder, minced garlic from a jar, or shallots for a milder flavor.
- Flour: Substitute with cornstarch, arrowroot powder, or gluten-free flour if needed for thickening.
- Bay Leaves: Substitute with thyme, oregano, or rosemary for a slightly different flavor.
- Smoked Ribs or Smoked Bacon (Optional): Substitute with ham hocks, pancetta, or for a vegetarian option, add smoked paprika with some a touch of tomato paste or liquid smoke for the smoky flavor.
Equipment
- Large Pot
- Large Bowl
- Cutting Board
- Knife
- Strainer
How to Store & Reheat
Storing
- Refrigerating: Cool to room temp and store in an airtight container for up to 3-4 days.
- Freezing: Store in freezer-safe containers for up to 3 months.
Reheating:
- Reheat on the stovetop over medium or low heat for 10-15 minutes adding a little bit of water or broth if it thickened. Or reheat in the microwave in 1-minute intervals until desired temperature is reached.
3 Top Tips for Success
- Soak Beans Properly: Soak the beans for at least 6 hours to soften them and improve digestion. For a quick soak, boil the beans for 2 minutes, then let them sit for 1 hour before draining.
- Don’t Skip the Thickener: The flour, garlic, and smoked paprika thickener adds rich texture and depth to the soup. Stir it in carefully to avoid lumps and ensure the soup is creamy.
- Balance the Smokiness: If using smoked meats, adjust the seasoning carefully. Taste the soup before adding more salt, as smoked ingredients can add a lot of flavor.
FAQs
Can I use canned beans instead of dried beans?
Yes, but reduce cooking time since canned beans are already soft.
Can I make this soup vegetarian?
Absolutely! Skip the sausage and smoked meat, and use extra smoked paprika for flavor.
How long does Pasulj last in the fridge?
It can last up to 3-4 days when stored in an airtight container.
Related
Looking for other savoury recipes? Try these:
Pairing
These are my favorite desserts to serve after Pasulj!
Simple Traditional Pasulj Recipe (Serbian Bean Soup)
Pasulj is a traditional Serbian bean soup, rich with smoky flavors and perfect for cozy, cold days. Simple to make, it’s a comforting, hearty dish that’s sure to satisfy!
Ingredients
Equipment
Method
- Prepare the Beans: Soak and cover beans for at least 6 hours, then drain. Boil the beans in fresh water for 20 minutes. Drain again and set aside.
- Cook the Sausage: In a large soup pot, heat oil and brown the smoked sausage for about 5 minutes. Set aside.
- Sauté the Vegetables: In the same pot, heat animal fat or butter. Sauté the onions, carrots, and salt for about 5 minutes, until the onions are soft.
- Combine: Add the beans, sausage, about 4 liters of water, bay leaf, and any optional smoked meat to the pot and . Cook on medium heat for 40-45 minutes, stirring occasionally. Add more cups of water if needed to keep the pot full.
- Make the Thickener: In a small pan, heat animal fat or butter. Add garlic and cook for 30 seconds. Stir in the flour and cook for 30 more seconds. Add smoked paprika, stir, and remove from heat.
- Thicken the Soup: Slowly pour the thickener into the soup while stirring. Let it simmer for 5 more minutes.
- Serve: Taste and adjust seasoning if needed. Serve hot.
Tried this recipe?Let us know how it was!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Radonja Novovic says
love this dish thank u for sharing it miss my dads.
Medina says
My mom made traditional pasulj all the time and after she passed away in 2024, I couldn't bring myself to make any. This recipe is as authentic as it gets. I balanced the saltiness by holding back a bit on the salt since I was using smoked sausage, beef (sujo meso), and salted butter. It came out perfect and brought back great memories of mom and her Eastern European cooking. Thank you, Maja 🙂 <3
Maja Ilic says
Aw thank you so much! I'm so glad this dish brought back so many happy memories for you & I'm so grateful you took the time to comment & let me know! Thank YOU! Have a beautiful day!