Pasulj (Serbian White Bean Soup)

Ingredients

• 1/2 pound dried great Northern beans, rinsed
• cup swater
• 1/2 pound sham hock
• salt and freshly ground black pepper to taste
• carrots, peeled and chopped
• red potatoes, peeled and chopped
• stalk scelery, chopped
• medium onion, chopped
• large bay leaf
• peppercorns
• tablespoon svegetable oil
• clove garlic, minced
• tablespoon sall-purpose flour
• teaspoon paprika

Instructions

1. Soak beans in plenty of cold water overnight. Drain.
2. 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.
3. Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
4. Remove ham hock and cut off meat from the bone. Return to the soup.
5. Meanwhile, heat oil in a saucepan over medium low heat and cook garlic until fragrant, about 1 minute.
6. Stir in flour and cook, stirring, until lightly brown.
7. Remove from heat and stir in paprika until well combined.
8. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined.
9. Pour mixture back into the soup pot and simmer for 5 minutes.
10. Adjust seasoning with salt and pepper.

Tips

Instead of ham hock you can use ham bone or kielbasa.