Vegan Serbian White Bean Soup (Print version)
A hearty vegan Serbian white bean soup with creamy beans, paprika, tomatoes, vegetables, and a smoky broth.
# Ingredients:
For the soup base
01 -
2 tablespoons olive oil
02 -
1 large yellow onion, finely diced
03 -
2 medium carrots, diced
04 -
2 celery stalks, diced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
2 teaspoons sweet paprika
08 -
1 teaspoon smoked paprika
09 -
1/4 teaspoon chili flakes, optional
For the simmer
10 -
3 cans (15 oz each / 425 g each) white beans, drained and rinsed
11 -
1 can (14.5 oz / 410 g) diced tomatoes
12 -
5 cups (1.2 L) vegetable broth
13 -
1/3 cup (60 g) buckwheat groats, rinsed
14 -
1 bay leaf
15 -
1 teaspoon dried marjoram
16 -
1 teaspoon kosher salt, plus more to taste
17 -
1/2 teaspoon black pepper
To finish
18 -
1/3 cup chopped fresh parsley
19 -
1 tablespoon lemon juice or red wine vinegar
20 -
Extra parsley and cracked black pepper for serving
# Instructions:
01 -
Warm the olive oil in a large soup pot over medium heat. Add onion, carrot, and celery and cook for 7-8 minutes, stirring often, until the onion is soft and glossy.
02 -
Add the garlic, tomato paste, sweet paprika, smoked paprika, and chili flakes if using. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the paprika smells warm.
03 -
Stir in the white beans, diced tomatoes, vegetable broth, buckwheat, bay leaf, marjoram, salt, and black pepper. Bring to a boil, then reduce to a steady simmer.
04 -
Simmer uncovered for 25-30 minutes, stirring now and then, until the buckwheat is tender and the broth has thickened.
05 -
Remove the bay leaf. Mash about 1/2 cup of the beans against the side of the pot with a spoon, then stir them back into the soup for a creamier texture.
06 -
Stir in parsley and lemon juice or vinegar. Taste and adjust salt and pepper, then serve hot with extra parsley and cracked black pepper.
# Good to know:
01 -
Use canned beans for a faster soup or cooked dried white beans for deeper flavor.
02 -
The soup thickens as it sits. Add broth or water when reheating.
03 -
Best served with crusty bread, pickled peppers, or cabbage salad.