Пасуљ / Pasulj (Serbian Bean Soup)

Serbian Fast With Oil Published April 10, 2026

If prebranac is the king of Serbian fasting, pasulj is the daily bread. This thick white bean soup is eaten year-round in Serbia, fasting or not. During Lent, it simply drops the smoked meat and relies on its own considerable substance — beans, paprika, vegetables, and a long slow simmer.

A proper pasulj is not a thin broth with beans floating in it. It is a thick, hearty potage where the beans have partially broken down to create a naturally creamy consistency. Serve it with bread, raw onion, and a hot pepper on the side.

FASTING LEVEL: Fast With Oil (for strict days, omit oil and sweat vegetables in water)
SERVINGS: 6
TIME: 1.5 hours (plus overnight soaking)

INGREDIENTS

- 400g dried white beans (navy or tetovac), soaked overnight
- 3 tablespoons sunflower oil
- 2 large onions, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika
- 2 tablespoons tomato paste
- 1 can (400g) crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried savory (čubar) or thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 liters water
- Fresh parsley for garnish

METHOD

1. Drain the soaked beans and place them in a large pot. Cover with fresh water, bring to a boil, and skim any foam. Boil for 10 minutes, then drain and rinse. This double-boil method reduces the starchiness and makes the beans more digestible.

2. Return the beans to the pot with 2 liters of fresh water. Bring to a boil, reduce to a simmer, and cook for 30-40 minutes until they start to soften but are not yet fully tender.

3. Meanwhile, heat the oil in a large skillet. Add the onions and cook for 8 minutes until soft. Add the carrots, celery, and bell pepper and cook another 5 minutes. Stir in the garlic, sweet paprika, hot paprika, and tomato paste. Cook for 1 minute.

4. Add the vegetable mixture to the bean pot. Add the crushed tomatoes, bay leaves, and dried savory. Stir well.

5. Continue simmering for 30-40 minutes, stirring occasionally, until the beans are completely tender and the soup has thickened. Some beans will break down — this is good, it creates the characteristic creamy body.

6. Remove bay leaves. Season with salt and pepper. Stir in chopped parsley.

7. Serve in deep bowls with a generous drizzle of oil on top, crusty bread, and a whole raw onion and hot pepper on the table for people to cut as they wish.

NOTES

- Serbian pasulj is supposed to be thick enough to hold a spoon upright. If it is too thin, mash some of the beans against the side of the pot with a wooden spoon.
- The magic ingredient that many Serbian grandmothers add is a dried hot pepper, simmered whole in the soup and removed before serving. It adds depth without aggressive heat.
- Pasulj is standard lunch fare at Serbian monasteries during fasting periods. Monks have been perfecting this soup for centuries.
- Keeps well for 4-5 days refrigerated. Like all bean dishes, it is better reheated.