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Historic Haitian Soup Joumou

Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Marinating Time 1 day
Total Time 1 day 2 hours 15 minutes
Servings 8
Calories 477

Ingredients

  • 1 lb beef cut into cubes
  • 2 butternut squash peeled and chopped
  • 2 carrots peeled and chopped
  • 2 sticks of celery chopped
  • 2 potatoes peeled and cubed
  • 1 cup cabbage cut into strips
  • 1 onion diced
  • 1 shallot diced
  • 3 cloves garlic minced
  • 3 sprigs of thyme
  • 3 sprigs of parsley
  • 1 cup Epis
  • 1 Scotch bonnet pepper
  • 2 cups of uncooked rigatoni pasta
  • 6 cups of vegetable or beef broth
  • Salt and pepper
  • Olive oil
  • Water

Instructions

  • In a large bowl, marinate the beef with Epis, onions, shallots, garlic, thyme, parsley, salt and pepper and set aside. This needs to marinate for a minimum of 1 hour to 1 day.
  • In the meantime, get all your vegetables ready. Peel, chop, wash and dry them.
  • In a pot boil the peeled and cut butternut squash till it is cooked. Once it becomes soft, drain the water and puree the butternut squash into a smooth paste.
  • In a large pot, heat oil and add the marinated beef. Cook till the beef starts browning.
  • To this add the 6 cups of broth and 4 cups of water.
  • Now add pureed squash.
  • Add all the vegetables: carrots, celery, potatoes, cabbage and the Scotch bonnet pepper.
  • Cover and let it cook for about an hour.
  • Uncover and add the two cups of pasta. Add more water if required.
  • Season with salt and pepper and cook for another 10-15 minutes till the pasta gets cooked.
  • Stir, take off heat and enjoy.

Video

Nutrition

Calories: 477kcal | Carbohydrates: 49g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1023mg | Potassium: 1278mg | Fiber: 7g | Sugar: 8g | Vitamin A: 23180IU | Vitamin C: 59mg | Calcium: 188mg | Iron: 4mg