Vegan White Bean Soup Serbian Style
A comforting and hearty Vegan White Bean Soup Serbian Style featuring tender white beans, fresh vegetables, and authentic Serbian spices. This easy one-pot vegan soup is packed with protein, fiber, and flavor, perfect for cozy meals year-round.
- Author: Lina
- Prep Time: 10 minutes (plus overnight soaking if using dried beans)
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes (plus soaking time if applicable)
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Simmering
- Cuisine: Serbian
- Diet: Vegan, Gluten Free
Beans
- 1 cup dried white beans (or 2 cans white beans, rinsed)
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 bay leaves
Seasonings and Broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- Salt and pepper to taste
Finishing Touches
- 2 tablespoons olive oil (plus extra for drizzling)
- Fresh parsley, chopped (for garnish)
- Prep the Beans: If using dried white beans, soak them overnight for at least 8 hours, then rinse thoroughly. If using canned beans, rinse well to remove excess sodium.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and carrots, cooking for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Build the Broth: Add tomato paste, smoked paprika, and bay leaves to the pot. Stir constantly for about a minute to roast the spices, then pour in the vegetable broth to form the soup base.
- Simmer the Beans: Drain the soaked beans and add them to the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 45 minutes, until beans are tender and flavors meld.
- Season and Garnish: Adjust seasoning with salt and pepper to taste. Remove bay leaves, sprinkle fresh chopped parsley on top, and drizzle with extra olive oil if desired. Serve warm and enjoy.
Notes
- Soak beans longer for creamier texture and quicker cooking.
- Keep soup at a gentle simmer to avoid bean splitting and deepen flavors.
- Use fresh parsley at the end to brighten the soup.
- Smoked paprika is essential for authentic flavor—substitute with regular paprika plus cumin or liquid smoke if unavailable.
- Mash some beans gently near the end for a thicker, creamier consistency without dairy.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan white bean soup, Serbian soup, white beans, smoked paprika soup, plant-based soup, gluten free soup, hearty vegan soup