Soup Joumou: Haitian New Year’s Soup
At the start of the new year, it’s customary for Haitians to make Soup Joumou—a recipe my father-in-law lovingly refers to as “revolution soup.”
Here’s why: This soup dates back to January 1, 1804, when Haiti was the first of the colonized Caribbean islands to liberate themselves and gain independence. Historically, Haitian people weren’t allowed to consume soup joumou, as it was reserved only for their French colonizers. [1]
But on January 1, 1804, in celebration and as a way of honoring their massively significant win, eating soup joumou became a symbol of freedom for Haitians.
I’m sharing this recipe with you, not at the start of the year but now during Black History Month because this year’s theme is Black Health and Wellness—and this soup feeds the soul and nourishes the body.
Not only is it hearty and warming, but it’s also filled with nutrient-rich vegetables such as celery, tomatoes, winter squash, carrots, and more! Plus, the boneless chuck beef base and Trinidadian Green Seasoning deliver some incredible flavors!
Keep scrolling to get this incredible recipe and celebrate Haitian culture.
Soup Joumou: Haitian New Year’s Soup
adapted from NYT
Ingredients
1 pound boneless beef chuck, cut into 1-inch cubes
½ cup Epis seasoning or Trinidadian Green Seasoning
¾ cup lime juice
¼ cup olive oil
1 onion, diced
3 garlic cloves, minced
3 ribs celery, diced
2 scallions, diced
1 bunch parsley, roughly chopped
1 shallot, roughly chopped
2 tomatoes, roughly chopped
8 cups low-sodium chicken broth
1 winter squash, peeled and cut into 3-inch cubes
5 medium Idaho potato, roughly chopped
5 carrots, peeled and roughly chopped
1 habanero pepper
For the dumplings:
1½ cups einkorn flour
¼ teaspoon baking powder
1 teaspoon extra virgin olive oil
Pinch of flakey salt
⅛ teaspoon fresh black pepper
Ripe avocado for garnish
Directions
1. Marinate the beef in the green seasoning and lime juice overnight.
2. In a large heavy bottomed pot over medium heat, combine the olive oil, onion, garlic, celery, scallion, parsley and shallots. Sauté for 5-7 minutes, or until the vegetables are soft.
3. Add the tomatoes, broth, squash, potato, carrots, habanero, and marinated meat. Cover and cook for 60-90 minutes, allowing the flavors to come together.
4. Meanwhile, make the dumplings by combining all the. ingredients in a medium bowl and hand mixing. Add water 2 tablespoons at a time, as needed. Take a golf ball-sized portion of dough and roll it between your hands until it becomes elongated.
5. Drop it into the soup and repeat one by one until all dough is gone. Cook for another 15-20 minutes.
6. To serve, spoon a heaping portion into a bowl and top with ½ ripe avocado. Enjoy!
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Lori Ann Smith
February 20, 2022 at 5:26 pmCould you do this in a crock pot and slow cook it?