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I finally made Haitian Bouillon!

There's no greater feeling than completing a task you thought was impossible and for me making my own Haitian bouillon soup was a task I didn't know I could take on.

For those that don't know Haitian bouillon (boo-yun) is a beef stew and one of my favorite soups to eat because its so darn good! There's nothing like having a bowl of bouillon on a cold winter day, when you are sick, or having a celebration. It is packed with nutrients from the complex carbohydrates like Malanga, also known as taro, plantains, and potatoes, and the veggies (spinach, carrots, and mixed veggies). The soup gives you tons of fiber, Malanga alone, gives you 7 grams in 2/3 cup serving, and potassium from the tomato paste, spinach, plantains, potatoes, and malanga.

Any Haitian dish can be intimidating to make especially when you have had delicious cooking like my mothers. But with the guidance of my mom's recipe and some quick youtube video searches, I felt confident enough to make my own Haitian bouillon soup for the first time. Honestly the hardest and longest part for me was cooking the beef. Next time, I will marinate the beef the day before soak in all the flavors

Here's a way to break it down in three steps to make it feel less overwhelming

Step 1. Marinate Beef

Step 2. Add veggies

Step 3. Make Dumplings

Now let's get to the recipe!

Haitian Bouillon Soup


  • 1-2 Malanga ( peeled and cut)

  • 2 medium Russet Potato (peeled and cut)

  • 2 Green Plantains (peeled and cut in halves)

  • 3 long carrot sticks (peeled and sliced)

  • 1/2 cup mixed veggies ( peas, carrots, corn)

  • 2 cups frozen spinach

  • 1/4 c tomato paste

  • 12 oz of beef chunks, thawed

  • 2 Tbsp olive oil

  • 4 Batatas (white sweet potatoes)


  • garlic salt

  • adobo

  • hot sauce

  • 1 jalapeno pepper


  • 1/2 cup flour

  • drops of water


  1. First clean & season the beef, I used the homemade haitian seasoning epis (onions, parsley, green pepper, bell peppers, garlic blended in food processor). If time permits allow to marinate for 30 minutes to 24 hours in advance.

  2. On medium high heat add 2 tbsp of olive oil in a large pot, once warm add beef and let cook for 5-10 minutes.

  3. Add tomato paste and 2 cups water and let it cook on medium heat for 30 minutes or until beef if thoroughly cooked

  4. Add all other ingredients except the batatas, 4-6 cup of water, and season to taste, stir, bring to a boil and let it cook for 20 more minutes or until potatoes are cooked.

  5. boil batatas in separate pot with skin on, for about 30 minutes or until soft

  6. While stew is on simmer prepare dumplings. Put flour in a small bowl and season to taste (I added chopped parsley + garlic salt), slowly add few drops of water and mix until a dough like consistency, take piece of dough and roll in hand shape it long ways.

Video of forming dough for dumplings

This recipe makes about 8 servings, 1 cup per serving

Tag me @mindfuleatingdietitian or send me an email if you make the recipe. I am so honored to pass along a piece of my culture to you!

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