Close
Photo: Johane M. Filemon
Active Time:45 minsTotal Time:10 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:10 hrs 30 minsServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:10 hrs 30 mins
Total Time:
10 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
The traditional recipe for soup joumou calls for calabaza squash (that’s the joumou of the name), several veggies, herbs, potatoes, turnips, pasta and beef. My mother would make different variations where, for example, she would sometimes use goat meat instead of beef or the tuber malanga instead of potatoes. Similar practices are found in other Haitian households within Haiti and the Haitian diaspora. I’ve seen beef or chicken feet used in different recipes. It all depends on the part of Haiti that the person comes from and what their family had available to use in their recipe. You may even find some using butternut squash in the United States if calabaza squash isn’t available. One ingredient that is commonly used in Haiti but may not be easily found elsewhere, especially the United States, is an herb known as lozéy (Kreyol) or l’oseille (French), and also known as culantro. While it may be confused with cilantro because of its name and, as some claim, even its scent, they’re not the same. But my mother always used cilantro as I was growing up and I do the same.
Within my own family, I make my mom’s variation with goat (and sometimes lamb), and as I’ve become more plant-based or when vegan friends come over, I’ll make a meatless version that’s just as amazing. My family loves soup joumou so much that I get requests to make it several times throughout the year.
While the consistency of soup joumou may vary between households, a soup that’s too thin may cause your guests to give you a side-eye or two. Adding more potatoes and pasta will bring about a thicker consistency. Personally, I’m kind of a tweener—not too thick, not too thin.
Cook Mode(Keep screen awake)IngredientsEpis Marinade & Meat2smallcelery ribs, roughly chopped2 - 3garlic cloves, roughly chopped1smallhabanero pepper, roughly chopped1scallion, roughly chopped½mediumonion, roughly chopped¼green bell pepper, roughly chopped¼yellow bell pepper, roughly chopped¼red bell pepper, roughly chopped¼bunch flat-leaf parsley, leaves and tender stems only, roughly chopped¼cupfresh lime juice2tablespoonsgrapeseed or olive oil¼teaspoonsea salt1 ¼cupswater, divided½poundbeef or goat stew meat, cut into chunks½sour orange or 1 lemonSoup10cupswater, divided2 ½poundscalabaza or butternut squash, peeled, seeded and cut into chunks2smallcarrots, peeled and cut into rounds1leek, diced and thoroughly washed1cupthinly sliced cabbage¼celery stalk, diced½mediumonion, diced4 - 5garlic cloves, diced½bunch cilantro, leaves and tender stems only, chopped2smallsprigs thyme1smallsprig flat-leaf parsley3whole cloves or 1/8 teaspoon ground cloves1tablespoongarlic powder1tablespoononion powder¼teaspoonsea salt, plus more to taste1tablespoongrapeseed or olive oil (optional; for vegetarian variation)2smallpeeled russet potatoes or malanga root, diced1turnip, peeled and diced1smallhabanero pepper (optional; see Tips)6ouncespenne or a mixture of penne and spaghetti (see Tips)
Cook Mode(Keep screen awake)
Ingredients
Epis Marinade & Meat
2smallcelery ribs, roughly chopped
2 - 3garlic cloves, roughly chopped
1smallhabanero pepper, roughly chopped
1scallion, roughly chopped
½mediumonion, roughly chopped
¼green bell pepper, roughly chopped
¼yellow bell pepper, roughly chopped
¼red bell pepper, roughly chopped
¼bunch flat-leaf parsley, leaves and tender stems only, roughly chopped
¼cupfresh lime juice
2tablespoonsgrapeseed or olive oil
¼teaspoonsea salt
1 ¼cupswater, divided
½poundbeef or goat stew meat, cut into chunks
½sour orange or 1 lemon
Soup
10cupswater, divided
2 ½poundscalabaza or butternut squash, peeled, seeded and cut into chunks
2smallcarrots, peeled and cut into rounds
1leek, diced and thoroughly washed
1cupthinly sliced cabbage
¼celery stalk, diced
½mediumonion, diced
4 - 5garlic cloves, diced
½bunch cilantro, leaves and tender stems only, chopped
2smallsprigs thyme
1smallsprig flat-leaf parsley
3whole cloves or 1/8 teaspoon ground cloves
1tablespoongarlic powder
1tablespoononion powder
¼teaspoonsea salt, plus more to taste
1tablespoongrapeseed or olive oil (optional; for vegetarian variation)
2smallpeeled russet potatoes or malanga root, diced
1turnip, peeled and diced
1smallhabanero pepper (optional; see Tips)
6ouncespenne or a mixture of penne and spaghetti (see Tips)
Directions
To prepare marinade and meat:In a blender or food processor, combine celery, garlic, habanero, scallion, onion, green, yellow and red bell peppers, parsley, lime juice, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 cup water. Blend or process until mostly smooth, scraping down the blender or processor as needed, about 1 minute.
Place beef (or goat) in a small bowl. Squeeze sour orange (or lemon) over the meat. Add 1 cup water and stir to coat the meat. Drain off the liquid, then add 1 cup of the marinade to the meat; cover and refrigerate overnight. (Reserve remaining marinade for garnish.)
To prepare soup:Place the meat and marinade in a medium pot. Add 1 cup water; cover and bring to a simmer over medium heat. Reduce the heat and simmer, stirring occasionally and adjusting the heat as needed, until the meat is tender but not falling apart, about 45 minutes.
Meanwhile, place squash in a large pot and add 5 cups water. Bring to a boil, then reduce the heat and simmer until the squash is fork-tender, 12 to 15 minutes. Scoop out the squash with a slotted spoon and transfer to a blender (reserve the liquid). Add about 1/2 cup of the cooking liquid to the blender; blend until smooth. (Alternatively, you can use an immersion blender to puree the squash in the pot. Use caution when blending hot liquids.) Set aside.
Add 4 cups water to the liquid in the pot. Add carrots, leek, cabbage, celery, onion, garlic, cilantro, thyme, parsley, cloves, garlic powder, onion powder and salt. (If going meatless, stir in 1 tablespoon grapeseed or olive oil.) Bring to a boil over high heat, then reduce the heat to medium. Add the blended squash, along with the cooked meat and any remaining liquid, potatoes (or malanga), turnip and habanero, if using. Simmer, uncovered and stirring occasionally, until the potatoes (or malanga) are beginning to get tender, about 30 minutes.
Add pasta and simmer until tender, about 15 minutes. Adjust seasonings with salt and some of the reserved epis, if desired. Serve with Haitian or French bread.
EquipmentBlender or food processor, large pot
Equipment
Blender or food processor, large pot
TipsIf you choose to add a habanero pepper to the soup, add it whole and do not pierce it—releasing the seeds would cause the soup to be very spicy.Soup joumou is traditionally made with two types of pasta: Typically, spaghetti is paired with either rigatoni or penne pasta. Feel free to use just one type or any combo you like.
Tips
If you choose to add a habanero pepper to the soup, add it whole and do not pierce it—releasing the seeds would cause the soup to be very spicy.Soup joumou is traditionally made with two types of pasta: Typically, spaghetti is paired with either rigatoni or penne pasta. Feel free to use just one type or any combo you like.
If you choose to add a habanero pepper to the soup, add it whole and do not pierce it—releasing the seeds would cause the soup to be very spicy.
Soup joumou is traditionally made with two types of pasta: Typically, spaghetti is paired with either rigatoni or penne pasta. Feel free to use just one type or any combo you like.
Frequently Asked Questions
If you’re using meat, be sure to allow it to marinate overnight for full flavor. Traditionally, the soup is made with beef, but you can substitute it with goat meat if preferred.
The soup is traditionally made with calabaza squash—a winter squash that is also called green pumpkin. If you can’t find calabaza, you can use butternut squash.
EatingWell.com, December 2020
Rate ItPrint
Nutrition Facts(per serving)227Calories5gFat38gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
