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Soup joumou
Blend the lime juice, garlic, spring onion, parsley, thyme, bell pepper, cloves and salt to a rough epis. Rub into the beef and marinate at least 2 hours or overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Soup joumou take?
4 hr 30 min all in — 40 min prep, 1 hr 50 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Blender, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
Beef → Chicken thighs, or no meat. A meatless soup joumou is made in many households on 1 January. Use vegetable stock and add a spoon more oil.
What should I watch for?
Blend hot liquid in batches, lid cracked, with a cloth over it.
Any tips from this recipe?
Haitian cooks often add a spoon of Maggi or a bouillon cube. More salt and the cloves cover most of that job. A turnip or a piece of white yam in with the potatoes is traditional and worth adding if your shop has them. Some families finish with a splash of lime or a little evaporated milk. Both are common.
Can I prepare this ahead?
Blend the lime juice, garlic, spring onion, parsley, thyme, bell pepper, cloves and salt to a rough epis. Rub into the beef and marinate at least 2 hours or overnight. Serve in big bowls with bread. Leftovers thicken overnight and are thinned with a little water.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.