Stews and Soup du Jour: Soupe Joumou (Haitian Squash Soup)

Ingredients

3 pounds beef neck bones
onion powder
garlic powder
black pepper
soy sauce
3 stalks of celery, diced, divided
1 pounds potatoes, left whole, do not dice or chop
2 malanga large roots, chopped into 4 pieces (f cut any smaller than it will breakup and dissolve in the soup)
3 large carrots sticks, sliced
3 boniato roots, left whole (this will practically dissolve in the soup in spite of its size)
1/2 head of cabbage, chopped
1/2 cup penne pasta
4 cups squash, pureed
onion powder
garlic powder
ground cloves
allspice
2 pks Sazon
salt and black pepper to taste

Directions

Clean and season beef with onion powder, garlic powder, soy sauce, and black pepper. Boil in a pressure cooker for 30 minutes with 1 diced stalk of celery and enough water to just submerge the beef.

While the beef is cooking, peel, cut, and boil together all of the vegetables as instructed above in a 12 quart pot filled with water.

Add salt, black pepper, garlic powder, and onion powder to the water.

When the vegetables are half cooked, add the cooked beef along with the beef's cooking broth to the 12 quart pot.  If you wait until the vegetables are completely cook, then the vegetables will break up and dissolve after the beef is added to the soup pot.

Add the penne pasta, squash, onion powder, garlic powder, ground cloves, allspice, Sazon, and salt and black pepper.

Continue to simmer for 10 to 15 minutes to allow seasonings to develop. Taste the soup and adjust seasoning to taste.

NOW LET'S GET COOKING!