Bosnian Pinto Bean Soup (Pasulj Čorba)
Hearty Bosnian soup with pinto beans, potatoes and vegetables in a savory paprika broth.
Pasulj čorba is a classic Bosnian stew-like soup featuring tender pinto beans, potatoes, carrots and aromatic vegetables, gently simmered in a paprika‑infused vegetable broth.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 1000 ml
- Garlic - 2 cloves
- Pinto Beans - 250 g
- Parsley - 2 tbsp
- Onion - 1 piece
- Carrots - 2 pieces
- Pepper - 1
- Sea Salt - 1
- Bay Leaves - 1 piece
- Paprika - 1 tsp
- Daikon Radish - 200 g
Directions
Step 1
Rinse 250 g pinto beans and soak 4 h or overnight.
Step 2
In a large pot, sauté 1 chopped onion and 2 minced garlic cloves in 1 tbsp olive oil until translucent.
Step 3
Add 2 diced carrots and 200 g diced potatoes; cook 3 min.
Step 4
Drain beans, add to pot with 1 l vegetable broth and 1 bay leaf.
Step 5
Stir in 1 tsp paprika, bring to a boil, then reduce heat and simmer 40 min until beans are tender.
Step 6
Remove bay leaf, season with salt and pepper to taste.
Step 7
Garnish with 2 tbsp chopped parsley and serve hot.
Cook's Notes
Soak beans thoroughly to reduce cooking time and improve digestibility.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Golden Milk: Anti‑Inflammatory Turmeric Latte
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Paprika: Sweet‑Smoky Spice Loaded with Antioxidant Carotenoids
Bay Leaves: Nutrition, Benefits and Uses
Daikon Radish: Hydrating Crunch with 18 kcal & 24 mg Vitamin C per 100 g
Pepper: The King of Spices
Pinto Beans: Protein-Rich Legumes for Heart and Digestive Health
Sea Salt: Natural Source of Minerals and Electrolyte Balance