Description
A hearty and nutritious vegan Serbian bean soup that is perfect for any meal.
Ingredients
Scale
- 1 cup dried white beans (such as cannellini or navy beans)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes)
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Rinse the dried beans under cold water and soak them in a large bowl of water for at least 8 hours or overnight. Drain and rinse again before cooking.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrot, and bell pepper. Cook for another 5 minutes until the vegetables are softened.
- Add the chopped tomatoes, soaked beans, vegetable broth, paprika, thyme, and oregano to the pot. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
- You can blend a portion of the soup for a creamier texture, then stir it back into the pot before serving.
- Prep Time: 8 hours (soaking time)
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Serbian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: varies
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: varies
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan serbian bean soup