Haitian Soup Joumou with Beef and Vegetables

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 tbsp lime juice
• 1 tsp kosher salt, divided
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 lb butternut squash, peeled and cubed
• 5 cups low-sodium beef broth
• 2 carrots, sliced
• 1 Yukon Gold potato, diced
• 2 cups shredded green cabbage
• 1/2 cup small pasta shells
• 2 tbsp chopped parsley and black pepper

Steps

1. Toss beef with lime juice and 1/2 teaspoon salt. Heat oil in a Dutch oven and brown the beef well on all sides.
2. Add onion, garlic and thyme; cook 2 minutes. Add squash and broth, cover, and simmer until squash is soft and beef is tender, about 35 minutes.
3. Transfer squash and 2 cups broth to a blender and blend until smooth. Return carefully to the pot.
4. Add carrots and potato; simmer until almost tender. Stir in cabbage and pasta and cook until the pasta is tender.
5. Season with remaining salt, pepper and parsley. Ensure beef is tender and reaches at least 145°F before serving.

Allergen note: Contains wheat if using pasta. Check broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.