How to Make Haitian Soup Joumou (Independence Soup) | Dishing It

Cut beef into cubes and marinate with lime juice, distilled white vinegar, seasoned salt, and black pepper for at least 30 minutes.

In a large pot, heat water over medium heat and add marinated beef.

Bring to a boil, then reduce heat and simmer until beef is tender, about 1 hour.

Remove beef and set aside, reserving the broth.

In the same pot, add cubed calabaza squash, potatoes, carrots, cabbage, onion, celery, leek, and turnips to the broth.

Simmer the vegetables until softened, about 20 minutes.

Add thyme, parsley, and the reserved beef to the pot.

Stir in rigatoni and cook until al dente, about 8-10 minutes.

Adjust seasoning with kosher salt and black pepper to taste.

Serve hot, garnished with additional parsley if desired.

Allergens