Name: Soup Joumou
Prep time: 30 min
Total time: 3 h
Yield: Yield: 6 to 8 servings
Cuisine: French
Ingredients: 2 large carrots, cut into ½ in [13 mm] pieces; 2 Tbsp tomato paste; 2 Tbsp vegetable oil; 1 large yellow onion, finely chopped; 1½ lb [680 g] boneless beef chuck or goat, cut into 1 in [2.5 cm] pieces; 1 Tbsp white sugarcane vinegar or white wine vinegar; 2 celery stalks, cut into ½ in [13 mm] pieces; 2 lb [910 g] calabaza, pumpkin, or butternut squash, peeled and roughly chopped; 3 fresh parsley sprigs, chopped; 1 scotch bonnet pepper, stemmed, seeded if desired to mitigate spiciness, and minced; 1 Tbsp kosher salt, plus more as needed; 6 cups [1.4 L] water or low-sodium chicken broth; 2 large Yukon gold potatoes, peeled and cut into 1 in [2.5 cm] chunks; ½ small savoy cabbage, thinly shredded (about 3 cups [210 g]); ¼ cup [60 ml] fresh lime juice; Fresh bread and steamed white rice, for serving; Lime wedges, for serving; 1 tsp fresh thyme leaves; 2 green onions, white and green parts, sliced; ¼ tsp freshly ground black pepper; 1 Tbsp kosher salt; 1 cup [240 ml] fresh orange juice; 1 scotch bonnet pepper, chopped; 2 cups [100 g] fresh parsley, stems and leaves coarsely chopped; 10 fresh thyme sprigs, left whole if stems are tender; 1 yellow onion, chopped; 2 green onions, white and green parts, chopped; 10 to 12 garlic cloves, chopped

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Soup joumou is known as freedom soup for Haitians, who prepare it on January 1 to commemorate their independence from France in 1804. Inspired by author and cook Cindy Similien and adapted by Islas contributor Brigid Washington, this version is a hearty, flavorful stew of puréed squash brimming with beef and vegetables, seasoned with scotch bonnet chiles and epis (itself similar to Puerto Rican Sofrito). Before

Ingredients

Americas
Europe
France
Haiti
Mediterranean
Soup
January
Caribbean

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