Soup Joumou- freedom in a bowl

I love Haitian food- but this soup has got to be a favourite! Every New Year’s Day, Haitians commemorate their independence with this special soup. It is said that the French slave masters reserved this soup for their own enjoyment. It was a delicacy they would not allow the enslaved Haitians to eat. Haitians successfully led a rebellion and gained their independence. Now they prepare this soup on New Year’s Day to celebrate.

I connected with a great caterer, Sophia, in Montreal to learn how to make this special treat. Check out her recipe below! It’s got her own special twist to it. This may not be the way your momma makes it- but I can tell you it’s DELICIOUS!

Happy New Year Y’all!


  • 1 Kabocha pumpkin
  • 1 Butternut squash
  • 1½ cups vermicelli
  • 1½ cups jumbo macaroni
  • 4-6 chopped potatoes
  • 2 cups chopped cabbage
  • 1 cup chopped leeks
  • 1 cup Rutabaga
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • cilantro

For Cleaning Meat

  • 2 limes
  • 150mL of vinegar

Marinade & Meat

  • 3lb veal with bone  + 3 lb of cubed beef
  • 4 sprigs of thyme
  • parsley
  • 3-5 cloves of garlic
  • 1  Scotch Bonnet pepper
  • 1 tablespoon of Dijon mustard
  • 60mL of lime juice
  • 60mL bitter orange juice
  • 1 tablespoon white vinegar
  • 1 teaspoon of minced ginger
  • 1 tablespoon of pilaf seasoning
  • 2 – 3 tablespoons of marinade
  • 2 cubes of Maggi
  • Salt to taste

* Some scenes not included in the video that was edited out is the cleaning of the meat.  For this, you clean the meat with the lemon/lime and vinegar. Then rinse with water.

* Correction, it was cilantro- not parsley that was added with vegetables in the pot.

Check out the Montreal Based Haitian caterer’s work here:

And special thanks to Bernardson for producing this dope video

PS. If you love Haitian Food. You’ll love our  gear-check it out:

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