{"id":27026,"date":"2025-12-31T08:52:12","date_gmt":"2025-12-31T13:52:12","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=27026"},"modified":"2026-01-14T12:48:47","modified_gmt":"2026-01-14T17:48:47","slug":"soup-joumou-haitian-inspired-beef-and-squash-soup","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/soup-joumou-haitian-inspired-beef-and-squash-soup\/","title":{"rendered":"Soup Joumou (Haitian-Inspired Beef and Squash Soup"},"content":{"rendered":"<div class=\"cl-tiles recipe halves\">\n<div>\n<h1>Soup Joumou (Haitian-Inspired Beef and Squash Soup)&nbsp;<\/h1>\n<a class=\"cl-button  \" href=\"https:\/\/web.uri.edu\/community-nutrition\/wp-content\/uploads\/sites\/1241\/Soup-Joumou-CRRP.pdf\" title=\"\">Download Recipe\/ Print Recipe<\/a><\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-27027 size-full aligncenter\" src=\"https:\/\/web.uri.edu\/community-nutrition\/wp-content\/uploads\/sites\/1241\/IMG_5633.jpg\" alt=\"\" width=\"300\" height=\"200\"><\/div>\n<div>&nbsp;<\/div>\n<\/div>\n<section class=\"cl-wrapper cl-tabs-wrapper\"><div class=\"cl-tabs  \"><section id=\"english\" class=\"cl-tab \"><h1>English<\/h1>&nbsp;<\/p>\n<p>Servings per recipe: 18<br \/>\nServing size: 1 cup<br \/>\nPrep time: 30 minutes<br \/>\nCook time: 2 hours<br \/>\nCost: $26.43 per recipe, $1.47 per serving<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>8 cups water<\/li>\n<li>\u00bd pound calabaza squash or butternut squash, peeled and cubed<\/li>\n<li>\u00bd teaspoon ground cloves<\/li>\n<li>1 pound beef stew meat, trimmed and cubed<\/li>\n<li>\u00bd tablespoon minced garlic<\/li>\n<li>1 medium onion, diced<\/li>\n<li>1 scotch bonnet pepper, stem and seeds removed, chopped<\/li>\n<li>2 teaspoons salt<\/li>\n<li>1 teaspoon black pepper<\/li>\n<li>1 teaspoon complete seasoning*<\/li>\n<li>2 quarts low sodium vegetable broth<\/li>\n<li>2 tablespoons epis (See <a href=\"https:\/\/web.uri.edu\/community-nutrition\/epis\/\">SNAP-Ed\u2019s Epis recipe<\/a>)<\/li>\n<li>3 large carrots, peeled and sliced<\/li>\n<li>1 large turnip, diced<\/li>\n<li>1 large white potato, diced<\/li>\n<li>3 stalks celery, chopped<\/li>\n<li>2 tablespoons lime juice<\/li>\n<li>\u00bd medium head of cabbage, chopped<\/li>\n<li>2 ounces vermicelli noodles (about \u00bc of 8-ounce package)<\/li>\n<li>\u00bd cup chopped cilantro<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<ol>\n<li>In a medium soup pot, bring 4 cups of water to a boil. Add the squash and cook until soft, about 10 minutes.<\/li>\n<li>Drain water and add the squash to a bowl with the ground cloves. Mash with a potato masher or blend until smooth in a blender. Set aside.<\/li>\n<li>In the same medium pot, add oil over medium-high heat. Once hot, add beef and sear on all sides. Set aside.<\/li>\n<li>Add garlic, onion, scotch bonnet pepper, salt, pepper, and complete seasoning, and cook until fragrant, about 1-2 minutes.<\/li>\n<li>Add vegetable broth and remaining water, and bring to a simmer. Add stew meat and continue simmering for another 15 minutes.<\/li>\n<li>While simmering, combine epis, carrots, turnips, potato, and celery in a bowl and stir to coat. Add to soup and continue simmering until vegetables are tender, about 15 minutes.<\/li>\n<li>Add lime juice, cabbage and pureed squash to the soup, and bring to a simmer.<\/li>\n<li>Add noodles and simmer until cooked through, about 3 minutes. Finish with cilantro<br \/>\nand enjoy!<\/li>\n<\/ol>\n<p><section class=\"cl-wrapper cl-notice-wrapper\"><div class=\"cl-notice\" data-hash=\"fa287e511ee21b33aa352b30ab09d12b\"><h1>Tip<\/h1><p>Complete seasoning is a savory spice blend used in Haitian and<br \/>\nother Caribbean cuisines. It typically includes equal parts salt, garlic, onion powder, cumin, and herbs. It\u2019s sold in most grocery stores,<br \/>\nusually in the spice aisle or the International foods section.<\/p><\/div><\/section><\/section><section id=\"spanish\" class=\"cl-tab \"><h1>Spanish<\/h1><\/p>\n<p>Porciones por receta: 18<br \/>\nTama\u00f1o de la porci\u00f3n: 1 taza<br \/>\nTiempo de preparaci\u00f3n: 30 minutos<br \/>\nTiempo de cocci\u00f3n: 2 horas<br \/>\nCosto: $26.43 por receta, $1.47 por porci\u00f3n<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>8 tazas agua<\/li>\n<li>\u00bd libra calabaza o calabaza auyama, pelada y cortada en cubos<\/li>\n<li>\u00bd cucharadita clavo molido<\/li>\n<li>1 libra carne de res para estofado, en cubos y con la grasa recortada<\/li>\n<li>\u00bd cucharada ajo picado<\/li>\n<li>1 cebolla mediana, picada<\/li>\n<li>1 pimiento scotch bonnet, sin tallo ni semillas, picado<\/li>\n<li>2 cucharaditas sal<\/li>\n<li>1 cucharadita pimienta negra<\/li>\n<li>1 cucharadita saz\u00f3n completo*<\/li>\n<li>2 cuartos gal\u00f3n caldo vegetal bajo en sodio<\/li>\n<li>2 cucharadas epis (Ver <a href=\"https:\/\/web.uri.edu\/community-nutrition\/epis\/\">la receta de Epis de SNAP-Ed<\/a>)<\/li>\n<li>3 zanahorias grandes, peladas, en rodajas<\/li>\n<li>1 nabo grande, cortado en cubos<\/li>\n<li>1 papa blanca grande, cortada en cubos<\/li>\n<li>3 tallos apio, picados<\/li>\n<li>2 cucharadas jugo de lim\u00f3n<\/li>\n<li>\u00bd cabeza mediana repollo, picada<\/li>\n<li>2 onzas fideos vermicelli (aproximadamente \u00bc de un paquete de 8 onzas)<\/li>\n<li>\u00bd taza cilantro picado<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<ol>\n<li>En una olla mediana, hierva 4 tazas de agua. A\u00f1ada la calabaza y cocine hasta que est\u00e9 blanda, unos 10 minutos.<\/li>\n<li>Escurra el agua y a\u00f1ada la calabaza a un bol con el clavo molido. Triture con un machacador de papas o lic\u00fae en una licuadora hasta suave. Reserve.<\/li>\n<li>En la misma olla mediana, a\u00f1ada aceite a fuego medio-alto. Una vez caliente, a\u00f1ada la carne y selle por todos lados. Reserve.<\/li>\n<li>A\u00f1ada ajo, cebolla, pimiento scotch bonnet, sal, pimienta y saz\u00f3n completa. Cocine hasta que desprenda aroma, aproximadamente de 1 a 2 minutos.<\/li>\n<li>A\u00f1ada el caldo de verduras y el resto del agua y deje hervir a fuego lento. Agregue la carne para guisar y contin\u00fae cocinando a fuego lento durante 15 minutos m\u00e1s.<\/li>\n<li>Mientras hierve a fuego lento, mezcle las epis, las zanahorias, los nabos, la papa y el apio en un taz\u00f3n y revuelva para que se impregnen. Agregue a la sopa y contin\u00fae cocinando a fuego lento hasta que las verduras est\u00e9n tiernas, unos 15 minutos.<\/li>\n<li>Agregue el jugo de lim\u00f3n, el repollo y el pur\u00e9 de calabaza a la sopa y deje hervir a fuego lento.<\/li>\n<li>Agregue los fideos y cocine a fuego lento hasta que est\u00e9n bien cocidos, unos 3 minutos. Termine con cilantro y \u00a1a disfrutar!<\/li>\n<\/ol>\n<p><section class=\"cl-wrapper cl-notice-wrapper\"><div class=\"cl-notice\" data-hash=\"cbb2833bfb5e1ae502371ec3ebb4c2d3\"><h1>Consejo<\/h1><p>La saz\u00f3n completa es una sabrosa mezcla de especias utilizada en la<br \/>\ncocina haitiana y otras cocinas caribe\u00f1as. Suele contener partes iguales de sal, ajo, cebolla en polvo, comino y hierbas. Se vende en la mayor\u00eda<br \/>\nde los supermercados, generalmente en el pasillo de especias o en la secci\u00f3n de comida internacional.<\/p><\/div><\/section><\/section><\/div><\/section>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soup Joumou (Haitian-Inspired Beef and Squash Soup)&nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":4221,"featured_media":27027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,135,22],"tags":[],"class_list":["post-27026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-recipe","category-soup"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/27026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/4221"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=27026"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/27026\/revisions"}],"predecessor-version":[{"id":27090,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/27026\/revisions\/27090"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/27027"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=27026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=27026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=27026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}