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Serbian white bean soup in a gray bowl with red clear glasses set behind it.

Serbian Bean Soup Recipe

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5 from 5 votes
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Yield 10 cups (5 servings)
Category Dinner, Soup
Cuisine Balkan, Serbian
Author Danica Eylenstein

Description

This white bean soup will keep you feeling cozy and satisfied all winter long. It’s hearty, delicious, and a must-make during the cooler months.

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Ingredients

  • 4 medium white or Yukon gold potatoes diced into ¾-inch pieces
  • 6 large carrots peeled and sliced
  • 1 yellow onion, diced
  • 2 large cloves garlic, minced
  • 3 tablespoons Vegeta
  • 3 tablespoons paprika
  • 3 (14.5-ounce) cans great northern beans, drained and rinsed (cannelini or navy beans will also work)
  • kosher salt and black pepper, to taste
  • 4 teaspoons red wine vinegar
  • Chopped fresh parsley, optional

Zafrig roux, optional

Instructions

  • In a large pot, cook 4 diced potatoes, 6 diced carrots, 1 diced onion, and 2 cloves minced garlic with ¼ cup water on medium heat for about 5 minutes, stirring periodically. Add 3 tablespoons Vegeta and 3 tablespoons paprika; stir to combine.
  • Add 3 (14.5-ounce) cans of beans (drained and rinsed) and stir to combine.
  • Stir in 2 quarts (8 cups) water; increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium and simmer until vegetables are softened.

Optional thickener:

  • While soup simmers, add olive oil and flour to a small saucepan over low heat. Stir to combine and cook, stirring occasionally, until mixture is light brown, 5–8 minutes.
  • Remove roux from heat and stir in 1 tablespoon paprika. Stir to combine thoroughly.
  • Add 1 cup broth from soup to roux (be careful, it will vigorously bubble and splatter). Mix until combined and thickened before stirring into soup. Simmer soup until slightly thickened, about 5 minutes.
  • Off heat, stir in 4 teaspoons vinegar; season with salt and pepper to taste.
  • Serve with fresh parsley, if desired.

Equipment

Dutch oven
Small Saucpan

Notes

If you’d like a bit more heat, you can switch the flavor up by using smoked or hot paprika, as well as adding red pepper flakes
Since Vegeta is pretty salty on its own, we don’t tend to add additional salt to this soup.
If you’re not adding the optional thickener, add the additional tablespoon of paprika into the soup itself.
We tested this recipe using the gluten-free King Arthur Measure for Measure flour in place of all-purpose flour and the results were very similar.

Nutrition

Serving: 2cupsCalories: 338kcalCarbohydrates: 52gProtein: 10gFat: 11gSaturated Fat: 1.5gSodium: 1602mgFiber: 9.5gSugar: 7.5g
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