Haitian Soup Joumou Recipe
A rich and flavorful Haitian Soup Joumou recipe, traditionally prepared to celebrate Haiti’s Independence Day. This comforting dish features tender beef, creamy squash puree, hearty vegetables, and pasta, creating a warming and satisfying meal with deep cultural significance.
10 Servings
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
To adapt this Haitian Soup Joumou recipe for a gluten-free diet, consider the following modifications:
- 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.