This Haitian Soup Joumou recipe is packed with beef, squash, potatoes, cabbage, and pasta—a cozy, flavor-packed bowl that’s steeped in history.
Okay, I’ll be honest—when I first heard about Haitian Soup Joumou, I thought, Oh, it’s just another beef and veggie soup. Boy, was I so wrong. This isn’t just soup. This is history in a bowl.
See, back in colonial Haiti, enslaved people weren’t allowed to eat this dish. It was reserved for the wealthy French colonists. But when Haiti gained its independence on January 1, 1804, the people reclaimed it. They made it their own. They made it a symbol of freedom. And now, every New Year’s Day, Haitians around the world celebrate by making a big, steaming pot of this golden, soul-warming soup.
The first time I made it, I could feel the weight of that history in my kitchen. As the beef simmered and the smell of garlic and thyme filled the air, I thought about the generations who had made this before me. By the time I took my first bite—rich, silky squash broth, melt-in-your-mouth beef, and that tiny kick of Scotch bonnet heat—I got it. This wasn’t just a recipe. It was a tradition. And now, I’m obsessed.
If you’ve never had Haitian Soup Joumou, get ready to fall in love.
Why You’ll Love This Haitian Soup Joumou Recipe?
Let’s be real—this is way more than your average beef-and-veggie soup. Here’s why you’ll want to make it ASAP:
- It’s got a story. This isn’t just comfort food; it’s a dish with meaning. Every spoonful connects you to a piece of Haitian history.
- It’s ridiculously cozy. Rich, velvety broth. Tender beef. Just the right mix of veggies. This is the soup to make when you need something warm and nourishing.
- It’s a one-pot meal. Yes, the ingredient list is a little long, but once it’s all in the pot, the magic happens. Minimal effort, maximum flavor.
- It makes amazing leftovers. Honestly, this soup is even better the next day. And yes, I totally ate it for breakfast once. No regrets.
Ingredient Notes:
Before we get into the how-to, let’s talk about some of the MVPs in this recipe.
- Beef Stew Meat: A mix of chuck and stew meat works best. The slow simmering makes it tender enough to shred with a spoon.
- Epis: If you don’t know about this Haitian seasoning blend, prepare to have your mind blown. It’s a mix of scallions, bell peppers, onions, garlic, and herbs, and it makes everything taste incredible.
- Calabaza Squash: The secret to that velvety golden broth. Butternut squash works too if that’s what you’ve got.
- Cabbage & Root Veggies: Carrots, potatoes, turnips, and celery add texture and a hint of sweetness.
- Pasta: Rigatoni is traditional, but if you’ve got penne, macaroni, or even broken-up spaghetti, roll with it.
- Scotch Bonnet Pepper: Adds a gentle heat. Keep it whole for mild warmth, or slice it open if you like things spicy.
Pro Tip: Marinate the beef in Epis and lime juice overnight—it makes a HUGE difference in flavor!
How To Make Haitian Soup Joumou?
Step 1: Make the Epis
This is your flavor powerhouse. Blend scallions, parsley, bell peppers, onions, thyme, and garlic until smooth. You’ll use some now and can freeze the rest for later (trust me, you’ll want to).
Step 2: Prep and Marinate the Beef
Haitians always rinse their meat in vinegar and lime juice before cooking. It sounds extra, but it removes impurities and gives the beef a fresh, clean taste. Then, rub the beef with Epis, lime juice, and seasoned salt and let it sit for at least 30 minutes (overnight if you’ve got time).
Step 3: Cook the Squash
Boil the calabaza squash until it’s fork-tender, then blend it into a smooth puree. This is what gives the soup its signature golden color and creamy texture.
Step 4: Simmer the Beef
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Throw the marinated beef into a big pot with some water and let it simmer until it’s fall-apart tender. It takes a while, but the depth of flavor is worth it.
Step 5: Add the Veggies & Spices
Now the fun part! Stir in potatoes, cabbage, turnips, carrots, celery, onions, and a whole Scotch bonnet pepper (don’t cut it unless you love spice). Then add garlic powder, onion powder, cloves, thyme, and black pepper. Let everything mingle and build flavor.
Step 6: Stir in the Squash Puree & Pasta
Time to bring it all together! Pour in that silky squash puree, add the rigatoni, and finish it off with a little butter and lime juice for a final flavor boost.
Step 7: Serve & Enjoy
Before serving, remove the Scotch bonnet and thyme sprig. Ladle the soup into bowls and soak up the warm, comforting goodness.
Storage Options:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Soup Joumou freezes beautifully—just portion it out and freeze for up to 3 months.
Pro Tip: The soup thickens in the fridge, so add a splash of broth or water when reheating.
Variations and Substitutions:
- No beef? Try chicken, goat, or turkey instead.
- Want it vegetarian? Skip the meat and add extra root veggies or chickpeas.
- Need less spice? Leave out the Scotch bonnet or swap for a milder chili.
- No rigatoni? Use macaroni, penne, or even rice.
What to Serve with Haitian Soup Joumou?
This soup is already a meal on its own, but if you’re feeling extra, here are some perfect sides:
- Crusty Bread: For soaking up every last drop.
- Fried Plantains: A little sweet, a little crispy—perfect contrast.
- Rice & Beans: Because carbs make everything better.
- Avocado Slices: Creamy and fresh, they balance out the rich soup.
Frequently Asked Questions:
Can I make this in a slow cooker?
Totally! Just brown the beef first, then toss everything in the slow cooker for 6-8 hours on low.
Can I make it ahead of time?
YES. In fact, it’s better the next day. The flavors deepen overnight.
Is this soup spicy?
Not really. If you keep the Scotch bonnet whole, it just adds warmth. Cut it open, though, and things get fiery!
So, what do you think? Are you ready to stir up some history in your kitchen? Whether you’re making this for New Year’s Day or just because you need a bowl of cozy, Haitian Soup Joumou will not disappoint.
Try it out and tell me what you think—I’d love to hear!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Haitian Soup Joumou Recipe
Ingredients
For the Epis (Seasoning Base):
- 1 cup chopped scallions approximately 5 medium scallions
- ½ cup fresh flat-leaf parsley leaves chopped
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped yellow bell pepper
- ¼ cup chopped yellow onion
- ½ teaspoon fresh thyme leaves from 1–2 sprigs
- 2 tablespoons olive oil or canola oil
- 6 garlic cloves chopped (approximately 2½ tablespoons)
For the Soup:
- 2 pounds beef stew meat a combination of chuck and stew meat, cut into 1- to 2-inch pieces
- 1 cup white vinegar
- 1 medium lime halved
- 1 cup prepared Epis
- 2 tablespoons olive oil
- 1 tablespoon seasoned salt
- 3 tablespoons fresh lime juice divided
- 5⅓ cups cubed calabaza squash or butternut squash 1 medium, cut into 1- to 1½-inch pieces
- 7 cups water divided, plus additional as needed
- 4½ cups cubed russet potatoes peeled and cut into ¾- to 1-inch pieces, from 2 large potatoes
- 2½ cups sliced green cabbage from 1 [2-lb.] head, cut into ¼- to ½-inch thick slices
- 1½ cups halved and sliced yellow onion from 1 medium onion
- 1⅓ cups finely chopped leek white and light green parts only, from 1 medium leek
- 1⅓ cups peeled and finely chopped turnips from 2 small turnips
- ⅔ cup sliced carrots cut into ¼- to ½-inch thick rounds, from 2 medium carrots
- ½ cup roughly chopped celery from 1 medium stalk
- 1 whole Scotch bonnet or habanero chile 2-inch in size
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 6 whole cloves
- 1 parsley sprig approximately 11¾ inches long
- 1 thyme sprig approximately 5½ inches long
- 1 cup uncooked rigatoni pasta 2½ ounces
- 1 tablespoon unsalted butter
Instructions
Prepare the Epis (Seasoning Base)
- In a food processor or high-speed blender, combine the scallions, parsley, bell peppers, onion, thyme, olive oil, and garlic. Process until a smooth paste forms, ensuring that all ingredients are well incorporated. Scrape down the sides as needed. Reserve 1 cup of the Epis for the soup. Any remaining seasoning base may be stored in an airtight container in the refrigerator for up to 1 week or frozen for longer storage.
Prepare the Beef
- Place the beef stew meat in a large bowl. Pour the white vinegar over the meat and squeeze the juice of both lime halves into the bowl. Rub the meat thoroughly with the inside of the lime halves to cleanse and tenderize it. Rinse the beef under cold running water, drain well, and return it to the bowl.
- To the cleaned beef, add 1 cup of the prepared Epis, 2 tablespoons of olive oil, 1 tablespoon of seasoned salt, and 2 tablespoons of lime juice. Stir well to ensure the meat is evenly coated. Cover and refrigerate for at least 30 minutes or up to 12 hours for enhanced flavor.
Cook the Squash
- In a large pot (7- to 8-quart capacity), bring water to a boil over medium heat. Add the cubed calabaza or butternut squash and cook until fork-tender, approximately 10 to 12 minutes. Drain and transfer the squash to a food processor or blender. Blend until smooth, scraping down the sides as necessary. If needed, add small amounts of water (1 tablespoon at a time) to assist in blending. Set aside.
Cook the Beef
- In the same large pot, add the marinated beef along with 2 cups of water. Bring to a boil over medium heat, then reduce to medium-low. Cover and allow the beef to simmer for 1 hour and 30 minutes to 1 hour and 45 minutes, stirring occasionally. If necessary, add up to 1 additional cup of water to ensure the meat remains covered and tender.
Add Vegetables and Seasonings
- Once the beef is tender, incorporate the prepared squash puree, followed by potatoes, cabbage, onion, leek, turnips, carrots, celery, Scotch bonnet pepper, kosher salt, garlic powder, onion powder, black pepper, cayenne pepper, cloves, parsley sprig, and thyme sprig. Pour in the remaining 5 cups of water and increase the heat to medium. Simmer uncovered, stirring occasionally, for 10 to 15 minutes, or until the vegetables are tender.
Add Pasta and Final Ingredients
- Stir in rigatoni pasta, butter, and the remaining 1 tablespoon of lime juice. Reduce the heat to low and continue to simmer for 10 to 12 minutes, stirring occasionally, until the pasta is fully cooked.
- If a brothier consistency is preferred, additional liquid may be added at this stage. Conversely, if a thicker soup is desired, allow it to simmer longer to reduce slightly.
Serve
- Before serving, remove and discard the Scotch bonnet pepper, thyme sprig, and parsley sprig. Ladle the soup into bowls and enjoy while hot.
Notes
- Pasta Substitute: Replace rigatoni pasta with a gluten-free alternative, such as brown rice pasta, chickpea pasta, or quinoa pasta. Ensure it is cooked according to package instructions, as some gluten-free varieties require less cooking time.
- Seasoning Salt: Some commercial seasoned salts may contain gluten-based additives. To be safe, opt for a gluten-free variety or make your own by combining kosher salt, garlic powder, onion powder, and black pepper.
- Cross-Contamination: If preparing for someone with celiac disease, be mindful of cross-contamination. Use clean utensils, cookware, and surfaces to avoid traces of gluten in the dish.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!