Soup Joumou

Ingredients

• 2 lbs beef shank or stew meat
• 1 medium calabaza or kabocha squash, peeled and cubed
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 turnip, cubed
• 1 small cabbage, shredded
• 8 oz small pasta (macaroni or vermicelli)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 2 tbsp Haitian epis
• Juice of 1 lime
• 8 cups water or beef broth
• Salt and black pepper to taste

Instructions

1. 1Marinate the beef with lime juice, garlic, and epis for at least 30 minutes, then simmer in water until tender, about 1 hour, skimming foam.
2. 2Remove the beef, shred or cube it, and strain the broth.
3. 3Return the broth to the pot and add the squash; simmer until the squash breaks down and the broth turns golden and slightly thick, about 20 minutes.
4. 4Blend or mash some of the squash back into the broth for body.
5. 5Add potatoes, carrots, turnip, onion, and the whole scotch bonnet pepper, and simmer 15 minutes.
6. 6Stir in cabbage, pasta, and the reserved beef, and cook 10-12 minutes until the pasta is tender.
7. 7Season with salt and pepper and remove the scotch bonnet before serving.
8. 8Serve hot, traditionally on New Year’s Day to celebrate Haitian independence.

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