Jamaican Saturday Soup with Beef Soup Bone

beef soup bone

🥗Healthier: chicken bones

💰Cheaper: pork bones

Chicken bones provide a lighter broth, while pork bones are often less expensive.

dumplings

🥗Healthier: quinoa

💰Cheaper: bread

Quinoa is a healthier grain alternative, while bread is a more affordable filler.

Wash and cleanse the 3 lb beef soup bone.

Chop the vegetables: pumpkin, carrots, turnip, breadfruit, sweet potatoes, and yam.

In a pressure cooker, add the beef soup bone with a little salt and water to cover.

Cook the beef soup bone until it's half cooked.

In a separate pot, add the chopped vegetables and cover with water to cook them off by themselves.

Add 3 cloves of garlic to the vegetables while cooking.

Once the vegetables are broken down, combine them with the stock from the beef soup bone.

Make the dumpling dough by mixing plain flour with softened butter and a pinch of salt, then add water to form a dough.

Shape the dumplings and add them to the soup.

Skim off excess grease from the surface of the soup.

Let the dumplings cook for about 10 minutes before adding the remaining vegetables: breadfruit, sweet potatoes, and yam.

Add chopped green onions, pimento seeds, and scotch bonnet pepper to the soup.

Stir occasionally to ensure everything cooks evenly and releases starches into the soup.

Once the soup is nearly ready, add the cooked beef soup bone back into the pot.

Adjust seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level: