Soup Joumou the Freedom Soup of Haiti

Soup Joumou is also called Freedom Soup. According to history this is the meal Haitians ate after freeing themselves from the shackles.

It’s one of our “Sunday meals” like Bouyon, meaning since Sunday is family day, we have time to spend the day cooking it and eating it in the early evening, while dishing about our lives. If you are in a hurry, this ain’t for you. Sometimes we substitute the beef with chicken.

On December 31^st almost every house in Haiti is busy cooking soup joumou, and everyone stays up until 5 or 6 am to eat it and greet the rising sun. A group of 7 of us Haitian women for the last 9 years have raised funds and distributed them to street merchants and camp cooks, so they can make and distribute freedom soup on Jan 1^st to those who otherwise might not be able to have some.

I’m into so many things  y’all don’t know nothing about lol, some on that group are also into the group which we find funds for victims of sexual violence or domestic violence.

Ingredients

For the Beef and Marinade:

2 lbs beef shank or chuck, cut into chunks

• 1 large lemon or lime, halved (for cleaning meat)
• 1 cup epis seasoning (blend of herbs, garlic, scallions, peppers, and citrus)
• 2 tbsp olive oil
• 1 tsp fresh ginger, grated
• 3–4 garlic cloves, minced
• Salt and black pepper to taste
  For the Soup Base:
• 2–3 lbs calabaza, kabocha, or butternut squash, peeled and cubed
• 2–3 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 small turnip, peeled and cubed
• 1 small malanga root, peeled and cubed (optional)
• 1 small green cabbage, thinly sliced
• 2 celery stalks, diced
• 1–2 leeks, white part only, sliced
• 1 Scotch bonnet pepper, whole (optional, for heat)
• 6 cups beef or vegetable broth
• ½ cup pasta (rigatoni, macaroni, or small pasta)
• 2 tbsp unsalted butter (optional)
• Fresh parsley and thyme for garnish
• 1–2 bay leaves
• Spices: ½ tsp ground cloves, ½ tsp nutmeg, ½ tsp smoked paprika

Instructions

1. Prepare the Beef: Rinse beef under cold water and rub with lemon or lime juice. Pat dry. Mix with epis, garlic, ginger, olive oil, salt, and pepper. Marinate for at least 30 minutes or overnight for deeper flavor.
2. Cook the Beef: In a large pot, brown the beef over medium-high heat. Add broth to cover the meat, bring to a boil, then reduce heat and simmer for 45–60 minutes until tender. Skim foam as needed.
3. Prepare the Squash: Boil or steam the squash until fork-tender. Blend or mash into a smooth puree. Set aside.
4. Sauté Aromatics: In a separate large pot, heat olive oil or butter. Sauté onions, leeks, garlic, and celery until fragrant. Add carrots, potatoes, turnip, malanga, and cabbage. Cook for 5–10 minutes.
5. Combine Ingredients: Add the squash puree to the vegetables. Pour in the simmered beef and broth. Add bay leaves, thyme, and whole Scotch bonnet pepper. Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes.
6. Add Pasta: Stir in pasta and cook until al dente, about 10–12 minutes. Adjust consistency with additional broth or water if needed.
7. Final Seasoning: Taste and adjust salt, pepper, or spices. Remove bay leaves and Scotch bonnet pepper before serving. Garnish with fresh parsley.
8. Serve: Ladle hot soup into bowls. Traditionally served with Haitian bread or crusty rolls. Optional sides include fried plantains or rice.

Tips for Authentic Soup Joumou

• Marinate the beef overnight for maximum flavor.
• Use calabaza or kabocha squash for authentic taste; butternut squash is a good substitute.
• Whole Scotch bonnet peppers add subtle heat without overpowering the soup.
• Blend part of the squash for a creamy texture

Serve with bread to soak up the rich, spiced broth.

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