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Joumou-Style Beef Soup
Recipes
Joumou-Style Beef Soup
8 servings
2 hours total (Active 40 minutes)

Ingredients

  • 1 leek
  • 1 medium carrot
  • 1 rib celery
  • 1 large gold potato
  • 1 medium sweet potato
  • 1 malanga
  • 1 turnip
  • ½ small green cabbage
  • ¼ bunch fresh Italian parsley
  • 4 tablespoons vegetable oil, divided
  • 1 lb beef for stew
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons pepper, divided
  • ¼ cup Epis
  • 1 cup pumpkin puree
  • 8 cups beef stock (or broth)
  • 1 Scotch bonnet (or habanero) pepper
  • 1 cup penne pasta
  • 2 tablespoons white vinegar

Steps

    1. Cut leek in half lengthwise, rinse well, and slice white portion only; cut carrot and celery into ½-inch cubes. Peel potatoes, malanga, and turnip, then cut into 1-inch cubes. Remove core from cabbage and chop coarsely. Chop parsley finely.
    2. Heat 2 tablespoons oil in 4-quart stockpot on medium 2–3 minutes. Season beef with 1 teaspoon each salt and pepper (wash hands);. Add to pan (in batches). Cook 4–5 minutes, stirring occasionally, until browned. Remove from pan; repeat with remaining beef.
    3. Add remaining 2 tablespoons oil to pot, then stir in leeks, carrots, and celery. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften. Stir in Epis. Cook and stir 1 minute.
    4. Return beef to pan. Stir in pumpkin, stock, and whole Scotch bonnet pepper. Bring to a boil, then reduce heat to medium-low and cover. Simmer 30 minutes. Stir in potatoes, malanga, and turnips. Cover and simmer 30-40 minutes until vegetables are tender and beef is 190°F (for shreddable).
    5. Stir in pasta, cabbage, vinegar, and remaining 1 teaspoon each salt and pepper. Cover and cook 10 more minutes or until pasta is tender. Remove Scotch bonnet pepper. Serve soup sprinkled with parsley.

Amount per ⅛ recipe serving: Calories 390, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 45mg, Sodium 1330mg, Total Carb 34g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 10%