Prep the bread and vegetables: Start by cutting the bread, chopping, slicing, and dicing the fresh parsley, tomato garlic cloves, spinach, onions, and celery stalk. Place the ingredients aside.Juice the lemon. And set aside the tomato paste, olive oil, salt and pepper (to taste), bay leaves, water, dry (or fresh) basil, paprika, and red pepper flakes.In a large bowl, place the cut-up bread in the bowl with two cups of water. With a clean hand, mush the bread in the water. Set it aside.In a medium saucepan or Dutch oven, add the Olive oil and when heated over medium heat, add the onions. Cook the onions for about 30 seconds to 45 seconds; stirring constantly to avoid burning, then add the celery and garlic cloves. Stir and let it cook for an additional 30 seconds.
Add the basil and stir, then add the paprika, tomatoes, and tomato paste. Continue stirring to combine and allow it to cook for about 30-45 seconds. Next, deglaze with about ¼ cup water while stirring. Add 1 cup water and stir. Then add 2 cups water.Next, add the bread with the liquid. Add the parsley, salt and pepper to taste, lemon juice, 1 cup water, spinach, red pepper flakes, and bay leaves.Stir well to combine and reduce the heat to medium.Allow the Haitian Soup (Soup pain/soup pen) to cook for 15-20 minutes. Stir occasionally and taste and season with salt and pepper if needed. Serve warm and enjoy.
Notes
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