Navy Bean Soup / Serbian Pasulj
Pasulj is a rich, slow-cooked bean soup filled with tender Great Northern beans, vegetables, tomatoes, garlic, and smoky pork. A traditional zaprška, or roux, gives the broth its signature body and richness. This is old-fashioned comfort food—the kind of soup that fills the kitchen with an incredible aroma and somehow tastes even better the next day.
Servings: 10-12 - prep Time: 30 minutes, plus overnight soaking
Cook Time: About 3½–4 hours
Ingredients
1½ pounds Great Northern white beans
1½ pounds smoked pork rib backs, cut into pieces
OR: ¾ pound thick-cut smoked bacon plus 1-pound smoked pork butt
2 tablespoons olive oil
2 large sweet onions, thickly sliced or chopped
3 large celery stalks, chopped
3 carrots, chopped
10 garlic cloves, minced
½ cup fresh parsley, chopped
2 bay leaves
4 quarts chicken stock
1 (28-ounce) can crushed tomatoes
Salt and freshly ground black pepper, to taste
⅛ teaspoon cayenne pepper, optional
For the Zaprška (Roux)
3 tablespoons olive oil
5 tablespoons all-purpose flour
½ of a 6-ounce can tomato paste, about 3 ounces
The Night Before
Place the beans in a large bowl or pot and cover them generously with cold water. The beans will expand as they soak, so give them plenty of water.
Soak overnight, then drain and rinse before making the soup.
Let's Make Pasulj
1. Brown the smoked pork.Heat 2 tablespoons olive oil in a large 12-quart stockpot over medium heat.
Add the smoked rib backs and brown them well to begin building the flavor of the soup.
If you're using bacon, cut it into small strips or lardons and cook until the fat begins to render and the bacon is lightly browned. Remove the meat from the pot and set aside. Leave that flavorful rendered fat in the pot—that's good stuff!
2. Build the flavor base.Add the onions, celery, carrots, and bay leaves to the same pot.
Season lightly with salt and black pepper and sauté for about 6–8 minutes, or until the vegetables begin to soften and the onions become translucent.
Add the garlic and parsley and cook for another 1–2 minutes. Don't let the garlic burn.
3. Add the beans and broth.Add the drained beans, browned smoked pork, chicken stock, and crushed tomatoes.
Stir everything together and bring the soup to a boil.
Once boiling, reduce the heat to a gentle simmer. Partially cover the pot and cook for about 1 hour, stirring occasionally.
Make the Zaprška
Zaprška is a traditional roux used to thicken many Balkan soups and stews.
Heat the remaining 3 tablespoons olive oil in a sauté pan over medium-low heat.
Add the flour and whisk or stir continuously for several minutes until the mixture is smooth and develops a very light golden color. You aren't looking for a dark roux here.
Stir in the tomato paste and cook for another 1–2 minutes.
Now comes the important part: temper the roux.
Carefully whisk a ladle or two of hot soup broth into the roux until smooth. This loosens the mixture and makes it much easier to incorporate into the soup without creating lumps.
Slowly stir the thinned zaprška back into the stockpot.
Bring the soup back to a gentle boil for a few minutes, stirring well, then reduce the heat to a simmer.
Don't make the soup too thick yet. The beans will continue to release starch and naturally thicken the soup as they cook.
Finish the Soup
Add the optional cayenne pepper and taste the broth. Adjust the salt and black pepper as needed.
Partially cover and continue simmering for approximately 2 to 2½ hours, stirring occasionally, until the beans are completely tender and the soup has developed a rich, hearty consistency.
If the soup becomes too thick, simply add a little additional chicken stock or water.
Remove the bay leaves before serving.
Mitch's Tip
Don't rush this one. Pasulj is the kind of soup that gets better the longer those flavors have time to get acquainted.
And here's the best part: make it today and eat it tomorrow.
Like many great soups and stews, Pasulj is even better the second day. After a night in the refrigerator, the smoky pork, beans, garlic, tomatoes, and vegetables come together into an even richer soup.
Serve it piping hot with a good piece of crusty bread—and don't be surprised when somebody goes back for seconds.
Storing Pasulj
Allow the soup to cool before transferring it to covered containers.
Refrigerator: Store for up to 4 days.
Freezer: Freeze in airtight freezer-safe containers for up to 3 months. Leave a little room at the top of each container because the soup will expand as it freezes.
Thaw overnight in the refrigerator and gently reheat on the stovetop. If the soup has thickened considerably, add a splash of chicken stock or water until it reaches the consistency you like.
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