Hation Soupe Joumou (Independence Soup)

washingtonpost.com

SunSeekingNomad

1 pound beef stew meat

1 pound beef bones

Juice of 3 limes (about 6 tablespoons), divided

1 medium onion (7 ounces, any type), chopped

½ green bell pepper, chopped

1 bunch scallions, chopped

1 head garlic, peeled and cloves separated

¼ cup chopped fresh parsley

1 tablespoon olive oil

12 cups plus 1 tablespoon water, divided, plus more as needed

1 teaspoon kosher salt

2 tablespoons Creole or Cajun seasoning

One (2 ½- to 3-pound) kabocha squash

3 medium potatoes (1 pound 8 ounces), diced large

3 medium carrots (10 ounces), chopped

3 ribs celery, chopped

1 turnip (12 ounces), diced large

1 large leek (white and light green parts only), halved lengthwise and sliced thinly, then rinsed clean of sand and dirt

1 whole green Scotch bonnet pepper, left uncut (optional)

1 extra-large chicken bouillon cube (⅓ ounce/12 grams), such as Maggi or Knorr brand

10 sprigs fresh thyme, tied with twine, plus more for garnish

1 small head green cabbage (1 pound), cut into 1- to 2-inch ribbons

¾ cup penne pasta or other similar pasta

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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