In Serbian, this white bean soup is also referred to as Pasulj or army soup. great served with bread on a winter day.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ pound dried great Northern beans, rinsed
- 16 cups water
- 1 ½ pounds ham hock
- salt and freshly ground black pepper to taste
- 3 carrots, peeled and chopped
- 3 red potatoes, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 large bay leaf
- 6 peppercorns
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
Instructions
- Soak beans in plenty of cold water overnight. Drain.
- Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
- Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
- Remove ham hock and cut off meat from the bone. Return to the soup.
- Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.
- Instead of ham hock you can use ham bone or kielbasa.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 63 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
As written this was a thumbs down for me. I ended up using 2 pounds of ham hocks and that barely seasoned the 16 cups of water. The beans got WAY overcooked and all in all there was no flavor for all of the extent and steps this recipe called for. I could go into all of the changes I made to salvage this but I’ll spare you the detail. The hocks were void of any flavor once they had been boiled down so to add the little bit of meat you get back to the pot was for color and texture only because the meat had no flavor. Sorry to do this but as written I can only give this 2.