Haitian Beef Bouillon Soup

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Bouillon is Haiti's iconic Saturday comfort soup, a thick and richly seasoned one-pot meal built around slow-simmered beef, root vegetables, and the bright green herb paste known as epis. The broth is deep and savory, while the scotch bonnet, thyme, and lime keep every spoonful vibrant. It is traditionally eaten as a full meal-in-a-bowl, ladled over rice or scooped up with bread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 6 gSugar
• 42 gProtein
• 640 mgSodium
• 980 mgPotassium
• 90 mgCalcium
• 6.5 mgIron
• 48 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the epis (Haitian green seasoning)

• 1 large green bell pepper, cored and chopped
• 6 scallions, roughly chopped
• 8 cloves garlic, peeled
• 1 small bunch fresh parsley
• 8 sprigs fresh thyme (leaves only)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup water

For the beef and broth

• 2 lb beef chuck, cut into 1 1/2-inch chunks
• 1 lb beef shank or oxtail pieces
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 tablespoon tomato paste
• 1 whole scotch bonnet pepper, pierced with a knife
• 4 whole cloves
• 2 bay leaves
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon whole black peppercorns
• 10 cups cold water

For the vegetables

• 1 lb yuca (cassava), peeled and cut into 2-inch chunks
• 1 large green plantain, peeled and cut into 1-inch rounds
• 1/2 lb malanga (taro) or russet potato, peeled and chunked
• 2 medium carrots, peeled and cut into thick coins
• 1/2 small head green cabbage, cut into 6 wedges

For serving

• Cooked white rice, for ladling
• Fresh lime wedges
• Chopped parsley
• Haitian pikliz, optional

Directions

1. Make the epis: combine bell pepper, scallions, garlic, parsley, thyme, lime juice, and water in a blender and puree until completely smooth, scraping down the sides; set aside.
2. Pat the beef chuck and shank (or oxtail) very dry with paper towels. Heat the olive oil in a large heavy pot over medium-high heat and brown the beef in batches, turning to sear all sides, about 8 minutes total per batch; transfer to a plate.
3. Reduce heat to medium and add the onion to the pot with a pinch of salt. Cook, stirring and scraping up the brown bits, until softened and translucent, about 5 minutes. Stir in the tomato paste and cook until brick-red, about 2 minutes.
4. Pour in the epis and let it sizzle for 2 minutes to cook off the raw edge. Return the beef and any juices to the pot, add the scotch bonnet, cloves, bay leaves, peppercorns, salt, and the 10 cups of cold water; stir to combine.
5. Bring to a boil, then reduce to a gentle simmer, partially covered, for 75 to 90 minutes, skimming any foam that rises, until the beef is fork-tender and the broth has deepened in color.
6. Add the yuca, plantain, malanga (or potato), and carrots. Simmer uncovered for 20 minutes, until the roots are tender when pierced but still holding their shape.
7. Nestle the cabbage wedges into the pot and simmer 8 to 10 minutes more, until wilted but intact. Taste and adjust salt; remove the scotch bonnet if you prefer less heat, or pierce it again for a spicier bowl.
8. Ladle the bouillon over bowls of hot white rice, making sure each bowl gets a mix of beef, vegetables, and plenty of the green-tinted broth. Finish with a generous squeeze of lime, a shower of parsley, and a spoonful of pikliz if you like.

Cook’s Notes

• Bone-in cuts like shank or oxtail are essential for the silky, collagen-rich broth – skip them and use an extra pound of chuck if needed.
• Leave the scotch bonnet whole and just pierced for gentle background heat; chopping it will make the soup aggressively spicy.
• Make a double batch of epis and keep it in a jar in the fridge for up to 10 days – it is the backbone of nearly every savory Haitian dish.
• Bouillon is traditionally eaten as a one-bowl Saturday lunch or supper; leftovers deepen in flavor overnight and reheat beautifully the next day.
• If malanga is unavailable, substitute russet potato or even additional yuca; just adjust the simmering time so each variety becomes tender without falling apart.

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