Haitian Joumou Soup (Soup Joumou) Recipe

Haiti has an awesome culture with music, art, and language, but you know what we really love? The food! This Joumou soup is a tasty way to stay cozy this season and dive into Haitian tradition.

Servings:6-8

Prep Time: 30 minutes

Cook Time: 2 hours

Ingredients:

For the Meat Eaters

- 2 lbs beef stew meat (or oxtail)

- 1 lime (for cleaning the meat)

- 2 cloves garlic, minced

- 1 medium onion, chopped

- 2-3 sprigs of thyme

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp Haitian epis (optional, but recommended)

- For the Soup:

- 1 lb calabaza squash (or butternut squash), peeled and cubed

- 3 carrots, sliced

- 2 potatoes, peeled and cubed

- 1 turnip, peeled and cubed

- 1 leek, sliced

- 1 small head of cabbage, chopped

- 1/2 lb spaghetti or small pasta (vermicelli or elbow pasta works)

- 1 Scotch bonnet pepper (optional for heat)

- 2 tbsp olive oil

- 1 tbsp tomato paste

- 6 cups water or beef broth

- 1 tsp thyme

- 1 tsp parsley

- 1 tsp salt (adjust to taste)

- 1/2 tsp black pepper

- 2 cloves garlic, minced

- Juice of 1 lime

Instructions:

1. Prepare the Meat, if applicable:

- Clean the meat with lime and rinse under cold water. Drain and season with garlic, onion, thyme, salt, pepper, and Haitian epis (if using). Let it marinate for at least 30 minutes, or refrigerate overnight for deeper flavor. Move to step 2 if necessary.

2. Cook the Meat:

- In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the seasoned meat and brown it on all sides. Once browned, add enough water to cover the meat and bring it to a boil. Lower the heat, cover, and let it simmer for about 45 minutes to an hour until the meat is tender.

3. Prepare the Squash:

- While the meat cooks, boil the cubed squash in a separate pot with 4 cups of water until tender, about 15 minutes. Once soft, blend the squash and its cooking liquid until smooth. This will form the soup’s base.

4. Build the Soup:

- Add the pureed squash to the pot then the cooked meat (if applicable). Stir in the tomato paste, garlic, thyme, parsley, and additional water or beef broth (about 6 cups) to reach your desired soup consistency.

5. Add Vegetables:

- Stir in the carrots, potatoes, turnips, leeks, and cabbage. Bring the soup to a boil, then reduce to a simmer. Let the vegetables cook for 20-30 minutes until tender.

6. Add Pasta:

- Add the pasta and Scotch bonnet pepper (if using) to the soup. Cook for another 10-15 minutes, or until the pasta is cooked through.

7.Season to Taste

- Adjust the seasoning with salt, pepper, and lime juice. Remove the Scotch bonnet pepper if you want to avoid too much heat.

8. Serve:

- Ladle the hearty, flavorful soup into bowls and enjoy! Traditionally, Joumou soup is served on New Year's Day, but you can enjoy this comforting dish any time.

Bon appétit!

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