This Haitian bouillon also known as bouyon is one of the many delicious and hardy Haitian foods that is usually enjoyed on the weekends. This soup is filled with chunks of potatoes and hearty veggies, and laced with bold flavors of the Haitian Epis, this soup is comforting and nutritious. Best of all, it’s even better the next day!
Haitian Bouillon (Bouyon) Background
One of the things we love about the Haitian cuisine is that you can turn simple pantry staple items into the perfect meal—this comforting Haitian vegetable soup is the perfect example of the ultimate weekend meal.
If you have never had a good bouyon, you are certainly in for a treat. It is traditional Haitian dish that is typically served with a variety of vegetables and may or not have some type of protein.
In Haiti, beef or goat are the two most popular proteins added to this hardy meal.
Bouillon is actually a savory watery broth in which meat, fish, and or vegetables are added and simmered together.
Bouillon is a monument to the French cuisine since the 19th century. It was and still is widely used as an aide to combat the long cold winters.
It is a liquid boil of various vegetables and meat is added as a protein when available.
Haiti, as a previous French colony, has also adapted this culinary cuisine. But of course, we have also tweaked the spices and used our vegetables based on our region.
In Haiti, a typical bouyon can have a range of vegetables depending on who is making it. Some of the vegetable that are popular in bouyon are plantains, potatoes, malanga, yucca or manioc (cassava), carrots, and spinach.
The Soup You’ll Be Making On Repeat!
There are many variations of this dish. Bouillon can easily be vegan by not adding any meat to the broth.
But if you would like to add meat protein, beef and goat are the most popular in our Haitian Bouillon (bouyon). When beef is added, similar to our recipe, it is called bouyon bef, and when goat is added, we called it bouyon cabrit.
Second comes pork, and lastly chicken is sometimes added.
Another popular addition to bouillon is the dumplings that we add, which is called “boy”. Not to be confused with an actual human.
It is a floury dumpling used to provide substance. Since bouyon is a liquid simmered with vegetables, the floury component of a boy helps to sustain.
The doughy texture has become so popular that most Haitian now request “boy” in their bouyon.
Another popular use for this dish is to combat sickness, especially the common cold.
This is our version of the “American chicken noodle soup” minus the noodles, of course. Similar to the French usage, in the wintertime here in the U.S, you will most likely find bouyon in a Haitian household to help keep us warm.
Recipe Ingredients – What you’ll need to make this soup
The full recipe with the exact measurements is listed in the recipe card below. For now, here’s a quick guide of the key ingredients you’ll need to make this Haitian Bouillon perfectly each time.
- Beef: For this recipe, we used chuck tender roast. You can also opt in for regular beef cubes; either one will work. It is best to cut the beef in even chunks so that they are cooked at the same time.
- Vegetables: Russet potatoes, carrots, and malanga. The vegetables add substance, color, texture, and nutrition (like vitamin A, fiber, and is filled with antioxidant!)
- Fresh Aromatics: Epis, onion, garlic, green onions, and shallot. The epis is pungent and mildly spicy and acidic, which adds adding freshness and a little zing to this soup!
- Meat Broth And Water – The liquid that’s added to the soup is the meat broth which further flavor the soup, and water.
- Fresh Lemon Juice – Fresh lemon juice squeezed right into the bouillon soup to add the perfect touch to lift this soup as it simmers, including adding balance the earthy, warm flavors.
- Fresh parsley – Stir in a packed of fresh curly parsley for enhanced flavor.
How To Make This Delicious Soup
Here’s how to make this Haitian Bouillon (bouyon) recipe (printer-friendly recipe below in the recipe card):
Prepare the meat: Cut the meat into cubes. Be sure to remove any unwanted fat. Place the meat in a bowl and wash thoroughly. Drain the liquid from the meat and add 1 cup of the epis to the meat. Mix well to combine and allow the meat to marinate for a minimum of 30 minutes; best overnight.
Prepare the ingredients: When ready to start cooking or while the meat is marinating, chop the vegetables, herbs, onions, and spinach. Wash the ingredients and set them aside until you are ready to add them to saucepan
Cook the meat: When ready to start cooking. In a large pot or saucepan, add ½ cup canola oil. When heated through, add the meat and the seasoning (liquid).
Cover and cook for 30 minutes on medium high heat. While cooking, stir occasionally and cover. When the meat starts to stick to the bottom of the pan (around the 30-minute timeframe), deglaze with 1 cup of water. Cover and cook for 10 minutes; stir a couple times.
Remove the meat from the stove and pour the liquid to the in a separate bowl. Set both aside.
In the same saucepan or stockpot over medium heat, add 2 tablespoon of canola oil. When heated through, add the potatoes, malanga, and carrots to the oil.
Then add the onions, green onions, garlic, and shallots. Stir well to combine.
Then add 1 tbsp. tomato paste. Stir well to combine. Add the meat and stir well to combine. Next, add the liquid (from the meat) then pour in 2 ½ litters of water (about 10 cups of water).
Next, add in the whole cloves and juice from 1 lemon. Cover and increase the heat to medium high. Bring to boil for 10 minutes.
Add the spinach in batches. Then add the salt (about 1 tbsp.) and ⅔ cups of the epis. Stir well.
Next, in a separate bowl prepare the dumplings. In a small bowl, add 1 cup of all-purpose flour and ½ cup of water. If the dough starts to stick to your hands, add more flour.
Take a few pieces at a time and roll into a small log. Add the dumplings in the soup. Stir well to combine and cover.
Reduce the heat to medium low and simmer for about 30 minutes; stirring occasionally. Once all the ingredients are cooked, serve, and enjoy.
Adding Color
Traditionally, Haitian bouyon is often prepared with a grayish color. We prefer it with a hint of redness to it. Therefore, we added the tomato paste to enhance the color.
Adding tomato paste is completely optional.
Can I Make This Soup Without Meat?
Absolutely, adding meat is the traditional way to make this soup. However, if you are vegan, simply remove the meat.
Make-Ahead Tips
To save time on a busy weekend, you can work ahead by chopping up the vegetables. Once you are done chopping the vegetables, place them in the fridge in an airtight container or covered with plastic wrap.
Be mindful that the potatoes, malanga, and carrots may change color and texture. It is best to rinse them first and place them in a bowl filled with water.
Cover the bowl and place the bowl in the fridge until you are ready to use them.
Serve It With…
This hearty soup stands perfectly on its own. But, if you want, at times it is also served with bread.
Leftovers and storage
Store any leftover soup in an airtight container in the fridge (after the soup returns to room temperature). Leftover Haitian bouillon will keep for 4 to 5 days.
To reheat, simply heat in the microwave or transfer the soup to a saucepan and reheated over the stove until heated through.
More Haitian Recipes To Enjoy
Haitian Style Boiled Plantains
Recipe Notes
When making the dough, if the dough is wet add more flour.
Keep the vegetables fresh and crisp by placing them in a bowl filled with cold water until you are ready to use them.
Be sure to check each ingredient before removing the soup from the stove.
To save time and energy, make the soup ahead by prepping the ingredients and storing them in the fridge.
Adding tomato paste is optional. It is used in this recipe to enhance the color.
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How To Make Haitian Bouyon
Equipment
- Saucepan or stockpot
Ingredients
For The Meat
- 2.17 Lbs. Beef Chuck Tender Roast Cut into cubes
- 1 Cup Haitian Epis Plus ⅔ Cup
For The Bouillon
- 4 Large Carrots Peeled and cut into chunks
- 3 Malanga Peeled and cut into pieces
- 3 Large Russet Potatoes Peeled and cut into pieces
- 1 Large Onion Peeled and cut into pieces
- 2 Green Onions Roughly Chopped
- 1 Pk. Fresh Curly Parsley
- 1 Shallot Peeled and cut into pieces
- 4 Garlic Cloves Chopped
- 1 Bag 8 Oz. Spinach Roughly chopped and rinsed
- ½ Cup Canola Oil
- 15 Whole Cloves Or 1 Tbsp. Cloves powder
- 1 Tbsp. Kosher Salt More if needed
- 1 Tbsp. Tomato Paste
- 11 Cups Water 10 for the soup and 1 cup to deglaze.
Haitian Dumplings
- 1 Cup All-purpose Flour
- ½ Cup Water
Instructions
- Prepare the meat: Cut the meat into cubes. Be sure to remove any unwanted fat. Place the meat in a bowl and wash thoroughly. Drain the liquid from the meat and add 1 cup of the epis to the meat. Mix well to combine and allow the meat to marinate for a minimum of 30 minutes; best overnight.Prepare the ingredients: When ready to start cooking or while the meat is marinating, chop the vegetables, herbs, onions, and spinach. Wash the ingredients and set them aside until you are ready to add them to saucepan.Cook the meat: When ready to start cooking. In a large pot or saucepan, add ½ cup canola oil. When heated through, add the meat and the seasoning (liquid).Cover and cook for 30 minutes on medium high heat. While cooking, stir occasionally and cover. When the meat starts to stick to the bottom of the pan (around the 30-minute timeframe), deglaze with 1 cup of water. Cover and cook for 10 minutes; stir a couple times.
- Remove the meat from the stove and pour the liquid to the in a separate bowl. Set both aside.In the same saucepan or stockpot over medium heat, add 2 tablespoon of canola oil. When heated through, add the potatoes, malanga, and carrots to the oil. Then add the onions, green onions, garlic, and shallots. Stir well to combine.Then add 1 tbsp. tomato paste. Stir well to combine. Add the meat and stir well to combine. Next, add the liquid (from the meat) then pour in 2 ½ litters of water (about 10 cups of water).Next, add in the whole cloves and juice from 1 lemon. Cover and increase the heat to medium high. Bring to boil for 10 minutes.
- Add the spinach in batches. Then add the salt (about 1 tbsp.) and ⅔ cups of the epis. Stir well.Next, in a separate bowl prepare the dumplings. In a small bowl, add 1 cup of all-purpose flour and ½ cup of water. If the dough starts to stick to your hands, add more flour.Take a few pieces at a time and roll into a small log. Add the dumplings in the soup. Stir well to combine and cover.Reduce the heat to medium low and simmer for about 30 minutes; stirring occasionally. Once all the ingredients are cooked, serve, and enjoy.
Video
Notes
- When making the dough, if the dough is wet add more flour.
- Keep the vegetables fresh and crisp by placing them in a bowl filled with cold water until you are ready to use them.
- Be sure to check each ingredient before removing the soup from the stove.
- To save time and energy, make the soup ahead by prepping the ingredients and storing them in the fridge.
- Adding tomato paste is optional. It is used in this recipe to enhance the color.
Emily
This soup looks AMAZING! The perfect meal to warm up during this snowy day. I can’t wait to try it!
Mirlene
Thank you so much, Emily.
Andrea
This looks so hearty and comforting with great flavor. Will definitely be making this for my family.
Mirlene
Thank you so much, Andrea.
MJ
My family was craving some warm comfort food and this dish hit the spot! So rich and flavorful.
Mirlene
So glad to hear it MJ!
Nathan
I don’t think I’ve ever eaten Haitian food before, but this bouyon looks absolutely delicious. Can’t wait to try it for myself!
Mirlene
Thank you, Nathan!
Dannii
The flavours in this sound incredible. So rich and delicious.
Mirlene
Thank you so much, Dannii.