Name: Joumou Soup A Recipe From Haiti Cooksister Food Travel Photography
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6 servings
Cuisine: Haitian
Ingredients: 1 lb beef stew meat, cubed; 1 butternut squash, peeled and diced; 2 carrots, sliced; 1 onion, chopped; 2 potatoes, peeled and cubed; 1 leek, chopped; 1 small cabbage, chopped; 2 cloves garlic, minced; 1 scotch bonnet pepper, whole; 1 tbsp tomato paste; 1 tsp thyme; 1 tsp parsley; Salt and pepper, to taste; 8 cups beef or vegetable broth; 2 tbsp olive oil; Lime wedges, for serving; Fresh parsley, for garnish

Instructions

In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
Add the onion, garlic, and scotch bonnet pepper to the pot. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the tomato paste, thyme, parsley, salt, and pepper. Cook for an additional 2 minutes to enhance the flavors.
Pour in the beef or vegetable broth, and bring the soup to a boil. Reduce the heat to low, cover, and simmer for about 1 hour until the beef is tender.
Add the butternut squash, carrots, potatoes, leek, and cabbage to the pot. Continue to simmer, uncovered, for another 30-40 minutes until the vegetables are soft and the flavors have melded together.
Taste and adjust seasonings as needed. Remove the scotch bonnet pepper if you prefer less heat before serving.
Ladle the Joumou Soup into bowls and garnish with fresh parsley. Serve hot with lime wedges on the side for squeezing over the soup.

Ingredients

Instructions

Nutrition Facts