Haitian Soup Joumou Recipe | How To Make Soup Joumou | Episode 70

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and less expensive than beef.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

Butternut squash offers similar flavor and texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and is often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity and flavor.

Start by putting the beef in a soup pot.

Mix the beef with the green seasoning (Haan spice).

Add the tomatoes, Maggie cubes, parsley, thyme, jalapenos, and 4 cups of water to the pot.

Add about 1.5 teaspoons of salt.

Cook for 30 to 45 minutes until the meat is tender.

Cut the cabbage in half, remove the core, and cut it into four pieces.

Wash the cabbage pieces.

Peel the butternut and buttercup squashes, cut off the ends, and cube them into large pieces.

In a separate pot, add 2 cups of water and boil the squash for about 20 minutes until soft.

Once the squash is soft, puree it in a blender or food processor.

After the meat is cooked, add the tomato paste and olive oil to the pot.

Add the lime juice and cook for 5 minutes to let the tomato paste cook through.

Add the pureed squash back into the pot along with 12 cups of water (adding 4 cups at a time).

Add the chopped plantain, potatoes, celery sticks, and carrots to the pot.

Stir in the chopped cabbage and macaroni.

Cover and bring to a boil for 10 to 15 minutes.

Add the remaining jalapeno, parsley, thyme, and crushed Maggie cube to the soup.

Taste and adjust salt as needed.

Let the soup cook for another 20 minutes on medium-high heat until the vegetables are tender and the soup thickens.

Cooking Techniques

Equipment Needed

Spice Level: