Haitian “Soup Joumou”

Author: Sabine Romelus (recipe from chef Melissa Chappell)

Difficulty: easy

Beef Marinate


  • 4 cloves garlic, crushed
  • 1 shallot, minced
  • 2 green onions, thinly sliced
  • 1 tbs dried thyme
  • 1/4 tsb pepper
  • 2 tsp salt
  • 1 tube tomato paste
  • 1 lb beef cut into chunks

Mix marinade and let beef soak overnigt (or at least 4 hours) Saute beef in tomato paste and oil, set aside for later.



  • 15-20 c water
  • 2 lbs pumpkin or other winter squash, peeled and chopped into large chinks
  • 2 platains, peeled and sliced into thick chunks
  • 2 carrot, peeled and sliced
  • 2 turnips
  • 4 C hearty greeny like Kale or collards chopped
  • 4 small potatoes
  • 3 C roughly chopped green cabbage
  • 1 large tomato, cut into bite-sized chunks
  • 3 C taro
  • 1 large yam or sweet potatoes
  • Anaheim pepper, cut into thin slices
  • 1-2 tbs salt
  • 5 large springs parsley
  • 1 habanero pepper
  • 1/2 C tomato sauce
  • juice of 1 lime
  • 1 onion, cubed
  • 1/2 green pepper

Prepare the meat up to one day in advance (meat is optional in this recipe, tofu can be used)

Prepare all vegetables.

In a large pot, bring 15-20 C water to a boil. Add hard vegetables and cook until almost tender. Add the rest of ingredients, cook until all veggies are tender, serve!

Story of the recipe

Once only French colonial masters/plantation owners were allowed to enjoy this dish made by SLAVES. After the Revolution, free Haitians ate this dish as a reminder of its rebellion & to represent Freedom-Emancipation & Independence.

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