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Pasulj (Serbian White Bean Soup)

This white bean soup is also known as army soup or Pasulj in Serbian. Great on a winter day served with bread.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Total Time 10 hours 35 minutes
Course lunch/dinner
Cuisine American, eastern europe
Servings 12 people
Calories 2513.3 kcal

Equipment

  • 1 Large Stockpot Minimum 8-quart capacity for simmering
  • 1 Medium Saucepan For preparing the roux
  • 1 Chef's knife For precise vegetable and meat preparation
  • 1 Cutting Board
  • 1 Fine-Mesh Skimmer or Ladle For skimming foam and serving

Ingredients
  

Main

  • ½ pound dried great Northern beans rinsed
  • 16 cups water
  • 1 ½ pounds ham hock
  • salt and freshly ground black pepper to taste
  • 3 carrots peeled and chopped
  • 3 red potatoes peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion chopped
  • 1 large bay leaf
  • 6 peppercorns
  • 2 tablespoons vegetable oil
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika

Instructions
 

  • Soak beans in plenty of cold water overnight. Drain.
  • Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
  • Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
  • Remove ham hock and cut off meat from the bone. Return to the soup.
  • Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.

Notes

Soaking dried beans overnight is crucial not just for reducing cooking time, but also for improved digestibility and texture. For a quicker method, a rapid soak involves boiling beans for 5 minutes, then letting them sit covered for 1 hour before draining and proceeding with the recipe. The ham hock is key for deep, smoky flavor and body. Ensure it's simmered gently to allow its collagen to break down, enriching the soup. A quick pan-sear on the hock before adding to the pot can add another layer of savory depth. When making the roux, cook the flour and garlic over medium-low heat until a light golden-brown, stirring continuously to prevent scorching. Gradually whisk in warm soup liquid to create a smooth, lump-free thickening agent. Always adjust your final seasoning after the flavors have melded. The ham hock provides significant salt, so taste before adding more. A touch of apple cider vinegar or lemon juice at the end can brighten the entire dish.