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Soups are what I crave when I’m in the mood for something savory and warm, which is precisely what happened when I decided to make Soup Joumou.
For those who don’t know, Soup Joumou is a famous and delicious spicy soup, which is a very renowned and local to Haitian cuisine.
This soup has a specific social significance for Haitians. You see…Haitian slaves were not allowed to indulge in Soup Joumou because, at that time, it was a delicacy designed for the white masters in that era. As such, the soup became a symbol of freedom, celebrating Haiti’s liberation.
On January 1, Haitians all over the world celebrate their independence by drinking Soup Joumou.
Dudley Alexis, a Haitian-born Miami filmmaker, said:
“When I’m drinking the soup, I feel like the soup is a legacy our ancestors left for us to remind us why we are free.”
If you enjoy hearty and flavorful soup recipes, this might be the soup recipe for you. Scroll through below and check out how I made my own version of Soup Joumou.
Soup Joumou Recipe:
· 2 pound stew beef (preferably chuck) cut into 1″ cubes
· 1-2 limes (for fresh lime juice)
· 1-2 tablespoon of your favorite seasoned salt (or more as desired)
· 15 cups beef, bone broth, or vegetable broth, (I used bone broth)
· 2 medium butternut squash, peeled, cut into 2″ chunks
· 2 15oz cans of pumpkin puree
· 2 large russet potatoes, finely chopped
· 3 -4 carrots sliced
· 1/2 small green cabbage, sliced thin
· 1 large onion, sliced
· 1 celery stalk, chopped
· 2 small turnips, finely chopped
· 1 green Scotch bonnet or a few drops of Scotch bonnet hot sauce (which is what I used because I forgot to buy a scotch bonnet)
· 1 cup rigatoni
· 3 garlic cloves
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 parsley sprig
· 1 thyme sprig
· 2 tablespoons olive oil
· 1 tablespoon unsalted butter
Salt & Pepper (to taste)
· Crusty bread (for serving)
Clean the stew beef.
Stir Better than Bouillon, seasoned salt, and lime juice in another large bowl. Add stew beef, toss to coat, and let marinate overnight or at least 4 hours.
Next, boil cubes of Butternut Squash in a separate pot. Cook until squash is fork-tender, 20–25 minutes.
While the squash is boiling, heat 6 cups of bone broth, oil, and butter in a large stockpot over medium. Add marinated stew beef, cover, and simmer until meat begins to become tender.
Transfer squash to a blender, I use the Ninja Cold and Hot Blender, but any good blender will do. Add 2 cans of pumpkin puree and purée together until smooth. Return to pot, with the meat, and bring to a simmer.
Add pasta, potatoes, carrots, cabbage, leeks, onion, celery, cloves, garlic powder, onion powder, 2 parsley, thyme and salt, and Pepper to taste.
Add additional bone broth as needed to get the desired soup texture. (I personally like thick soup, so I skimp on additional broth). Simmer, uncovered, until the vegetables are tender, 30–35 minutes.
Reduce heat to low and simmer until the beef is very tender, 15–20 minutes more.
Taste and adjust seasonings.
Serve warm with crusty bread.