Considered a traditional meal that aims to nourish the entire family for the year ahead, soup joumou was originally a delicacy enjoyed exclusively by French slave masters. After the slaves gained independence on January 1, 1804, the soup became a staple on every Sunday table as well as a traditional meal for New Year’s Day.
YIELD: Serves 10–12
ACTIVE TIME: 1 hour
TOTAL TIME: 3 hours
- 1 cup plus 1 tablespoon distilled white vinegar, divided
- 1 pound beef shank, meat cut off bones into 1″ cubes
- 1 pound stew beef (preferably chuck) cut into 1″ cubes
- 1 cup Epis Seasoning Base
- 3 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon seasoned salt
- 15 cups beef or vegetable broth, divided
- 1 pound beef bones
- 1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2″ chunks
- 3 large russet potatoes (about 2 pounds), finely chopped
- 3 carrots (about 1 pound), sliced
- 1/2 small green cabbage (about 1 pound), very thinly sliced
- 1 medium onion, sliced
- 1 celery stalk, coarsely chopped
- 1 leek, white and pale-green parts only, finely chopped
- 2 small turnips, finely chopped
- 1 green Scotch bonnet or habanero chile
- 1 1/2 cups rigatoni
- 6 whole cloves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 teaspoons kosher salt, plus more
- 1/2 teaspoon freshly ground black pepper, plus more
- Pinch of cayenne pepper, plus more
- 1 parsley sprig (optional)
- 1 thyme sprig (optional)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Crusty bread (for serving)
- Special Equipment
- A very large stock pot (at least 10 quarts)
- Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
- Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
- Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
- Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
- Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
- Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
- Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
- Do Ahead
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
Cooks’ Note: This soup feeds a large crowd. If you have a smaller crew or smaller pot, feel free to halve the ingredients. You might need to add extra liquid while cooking.
Adapted from Epicurious.com