Bouyon Haitian Soup

Bouyon Haitian Soup is a delicious, hearty dish that brings the vibrant flavors of Haiti to your table. Packed with tender meats, fresh vegetables, and savory spices, this comforting soup is perfect for warming up on a chilly day

I am a huge fan of soups with dumpling as they are delicious and filling just like this Bouyon Haitian Soup recipe. Once you get passed the dumplings making process and then rest is just peeling, chopping of vegetables, seasoning then cooking of the soup.

This Haitian bouillon soup recipe is super easy to follow and don’t feel intimated by the dumplings like myself when I made another soup recipe with dumplings (Matzoh balls chicken soup). Its quite easy to make them and once you master them there is no going back. If you love soups with dumplings then you should also try this Butterball chicken soup.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

For drop dumplings

• All-purpose flour
• Baking powder
• pinch of salt
• Water

Bouillon Haitian soup

• Beef
• Potatoes
• Carrots
• Onion
• Spinach
• Tomato paste
• Garlic
• Cloves
• Seasoning (bouillon cube, paprika, garlic powder, Oregano, rosemary and salt)

How to make Bouyon Haitian Soup

Lets start with making the dumplings

1. In a large bowl sift a cup of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
2. Mix the dry ingredients well then add about ¾ of a lukewarm water and mix until it forms into a dough. It shouldn’t be too stiff or too soft either.
3. Let the dough rest for a few minutes (15 to 30 minutes). You can use this time to prep your vegetables.
4. Dive the dough into small meatball-sized balls, the authentic way of making these dumplings for Bouyon Haitian soup recipe is to roll them into a stick-like shape but I prefer mine in a round shape. The stick-like shape cooks faster than my round-shaped dumplings. Set these bad boys aside.

Lets cook this Bouillon Haitian soup

1. Clean the beef and pre-cook it in a deep saucepan on medium heat for 15 minutes.

2. Peel and chop the potatoes into 1-2 inches and the carrots then add them to the pot.

3. Chop the spring onion, and garlic then add to the pot.

4. Chop onion and add it to the pot as well as the cloves.

5. Shred the spinach then add it to the pot and the tomato paste as well as more season with your spices.

6. Add 3 to 4 cups of water and let everything simmer for 5 minutes before you add the dumplings. Cook for 15 to 20 minutes on medium-high heat.
7. Do a taste test, if the dumplings are cooked and the potatoes are cooked then your soup is ready to be served.

Tips and common mistakes to avoid for beginner cooks

1. Use a large deep pot, don’t be like me! I had to transfer my Bouyon Haitian soup to a bigger pot cause the veggies and broth needed more space.
2. Try to add the dumplings towards the end of the cooking, they should never be cooked for more than 20 minutes cause they will fall apart and become mushy.
3. You are welcome to use store bought beef stock or broth instead of water or you can use both. If you use water just bare in mind that amount of water will dilute the broth from the beef hence I compensated that with Maggi beef bouillon cube.
4. More veggies that you can include in your Bouyon Boy soup is sweet corn, yum, plantain, and watercress.

How to store leftover Bouyon soup

First step let the bouillon Haitian soup cool down to room temperature then transfer whatever is leftover into an airtight container. This soup will stay in the fridge for up to 3 days. If you want to store it for a longer period then put it in the freezer for up to 3 months. Please remove the dumplings from the soup and store them in a separate container because the longer they stay in a liquid content they will absorb the broth and end up being mushy or fall apart.

How to reheat it

From the fridge, you can warm it in a microwave or on a top stove over medium heat in a saucepan. 

From the freezer, you need to let it thaw then warm it with one of the methods mentioned above.

You may add a little bit of water or broth if needed and allow it to simmer for a few minutes over medium heat. If the soup for some reason has too much liquid, just allow it to simmer as well on medium heat with the lid open for the water to evaporate. 

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