My Haitian Soup Joumou Recipe

Cut beef into cubes and marinate with lime juice, Celtic 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 for about 1 hour until beef is tender.

Remove beef and set aside, reserving the broth.

In the same pot, add diced kabocha squash, radish, potato, cassava, carrot, celery, and garlic to the broth.

Simmer the vegetables for about 20 minutes until softened.

Add thyme, bay leaves, and the reserved beef to the pot.

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

Add chopped scallions, and parsley just before serving.

Adjust seasoning with Celtic salt and black pepper to taste.

Serve hot, garnished with additional parsley if desired.

Equipment Needed

Dietary

Allergens