I remember growing up and waiting in anticipation for Soup Joumou. It’s always been my favorite dish and no one makes it better than my mother. The savory blend of classic Haitian spices is this filling soup is the wonderful taste of freedom that was claimed by the only ever successful slave rebellion in history. Enjoy the recipe and please tag me on Instagram with your version. Viv Ayiti!

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 Haitian Soup Joumou Recipe
Soup Joumou is Haiti's Independence Day Soup. Every Haitian eats Soup Joumou on January 1, the day that Haitians celebrate their independence from the French. It is a savory blend of meat, veggies and classic Haitian spices that help Haitians ring in the new year and always remember their victory over tyranny.
Course Main Dish
Cuisine Haitian
Keyword Soup Joumou
Prep Time 30 minutes
Cook Time 50 minutes
Servings
people
Ingredients
  • 2-3 lb Beef
  • 1-2 lb Beef Bones
  • 1-2 lb Joumou
  • 3-4 Carrots
  • 4-5 Small Potatoes
  • 2-3 Yams
  • 3-4 Turnips
  • 3-4 Celery Sticks
  • 1-2 Onions
  • 3-4 Tbs garlic
  • 5-7 Sticks of green onion
  • ½ Green Pepper
  • ½ Hot Pepper optional
  • 1 handful of Macaroni and a bit of dry noodles optional
  • 12-15 Cups of Water
  • Tomato Paste to taste
  • Epis to taste
  • Powered Seasoning to taste
  • Salt to taste
  • olive oil to taste
  • Butter optional
  • 1-2 Cups of Flour
Course Main Dish
Cuisine Haitian
Keyword Soup Joumou
Prep Time 30 minutes
Cook Time 50 minutes
Servings
people
Ingredients
  • 2-3 lb Beef
  • 1-2 lb Beef Bones
  • 1-2 lb Joumou
  • 3-4 Carrots
  • 4-5 Small Potatoes
  • 2-3 Yams
  • 3-4 Turnips
  • 3-4 Celery Sticks
  • 1-2 Onions
  • 3-4 Tbs garlic
  • 5-7 Sticks of green onion
  • ½ Green Pepper
  • ½ Hot Pepper optional
  • 1 handful of Macaroni and a bit of dry noodles optional
  • 12-15 Cups of Water
  • Tomato Paste to taste
  • Epis to taste
  • Powered Seasoning to taste
  • Salt to taste
  • olive oil to taste
  • Butter optional
  • 1-2 Cups of Flour
Instructions
The Meat and Bones
  1. Squeeze lime and sour orange juice and pour a generous amount of salt onto the meat. (This is to help take away raw smell)
  2. Mix well and allow the juice and salt to penetrate the meat.
  3. Rinse the meat about two or three times.
  4. Season the Meat (allow the meat to be a little salty, since it will be in the broth).
  5. Separate the Meat and the Bones.
  6. Sweat the bones separately in your final soup pot, then add water.
  7. Cook the beef separately. When the meat is tender, brown the meat and make a little sauce to be added to the soup at the end.
The Joumou
  1. Peel and rinse the Joumou.
  2. Boil the Joumou separately.
  3. Blend the Joumou.
  4. Pour the blended Joumou mixture in the bone broth.
  5. Bring to a boil and lower heat and allow to simmer.
The Veggies
  1. Add the rest of the vegetables to the Joumou bone broth.
  2. Add the noodles (be sure to spread the noodles so the don't clump together).
  3. Stir occasionally.
  4. Add the meat sauce and allow the soup to simmer.
Dumplings
  1. Mix flour, butter, salt olive oil and water together. (Don't allow the mixture to be too soft).
  2. Roll out the dumplings.
  3. Add to the soup, stirring occasionally.
Komande
  1. Dice some onion and garlic and fry them in a bit of olive oil. (Don't let it burn)
  2. Add the mixture to the soup.
  3. (Optional) Add butter
  4. Taste the Soup and if it's good to you, it's ready to serve.

Epi Datset!