Nutrient Analysis of Selected Web recipes
Nicole Jean, RD, CDN, CDE
Soup Joumou (Pumpkin Soup)
- 1 lb. beef stew meat
- 2 lb. joumou (pumpkin) or 2 10oz-boxes frozen squash
- 1 lb. chicken, skin removed
- celery leaves
- 1 lb. cabbage
- 3 large carrots
- 1 onion
- 6 medium potatoes
- 3 cloves
- 2 quarts water
- 3 medium sized turnips
- 1 tbsp. lemon juice or vinegar
- 1 hot pimento, whole with stem
- 1/4 lb. vermicelli
Use a large kettle to boil the beef and the chicken. Remove froth. When the meat begins to be tender (about 2 hours or 1 hour in pressure cooker) add all vegetables. Continue boiling until meat is tender and vegetables are cooked (1/2 hour). Turn off the heat and let cool. Cube the meat and strain the vegetables through a fine sieve. Return cubed meat and liquid to kettle. Bring to boil. Add the pimiento, being careful not to break or puncture it. (It is added more for aroma than flavor). Simmer until vermicelli is cooked.
Serving Size: 2 cups
NUTRITION INFORMATION PER SERVING
Click here for the Daily Values Reference Table
Nicole Jean is a Registered Dietitian and a Certified Diabetes Educator who practices in Long Island, New York.
Read her Nutritional Tips for Haitians series of articles written for Windows on Haiti.