Growing up, Haitian beef soup, known as Bouillon, was my absolute favorite soup. The rich and savory broth, filled with tender beef, plantains, potatoes, carrots, and dumplings, was always a comfort food for me.
Bouillon can also be made vegetarian by omitting beef.
The aroma of the herbs and spices in the soup, especially the thyme and parsley, would fill our house and make me feel at home.
I loved the tradition of my family gathering around a pot of Bouillon, sharing stories, and enjoying each other’s company. This soup was more than just a dish; it was a connection to my Haitian heritage and a reminder of the love and warmth that my family provided. To this day, Bouillon remains one of my favorite soups, whether with beef or without.
Haitian Bouillon
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 plantain, peeled and chopped
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp epis (a blend of Haitian spices) optional
- 1 tsp thyme
- 1 tsp parsley
- 2 bay leaves
- 1 tsp black pepper
- 10 cups water
- Salt to taste
For the dumplings:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold butter, cut into small pieces
- 1/4 cup cup water
1. In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides.
2. Add the onion, green bell pepper, garlic, celery, carrots, potatoes, plantain, tomato paste, thyme, parsley, bay leaves, black pepper, and salt to the pot. Pour in the water and bring the mixture to a boil.
3. Reduce the heat to medium-low and let the soup simmer for 1 1/2 to 2 hours, until the beef is tender and the vegetables are cooked.
4. To make the dumplings, combine the flour, baking powder, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until soft dough forms.
5. Drop spoonfuls of the dough into the soup and let them cook for 10-15 minutes until the dumplings are puffed and cooked through.
6. Serve the Bouillon hot, garnished with additional parsley or scallions if desired. Enjoy!
