Saturday Soup (Jamaican Beef Soup)

Preparation time: 20 min

Cooking time: 1.5 hr

By Grace Foods Kitchen

Grace Foods Kitchen

Oct 15, 2026

Method

Ingredients

Method

Saturday Soup (Jamaican Beef Soup)

Step 1: Start the Beef

Place beef in a large heavy pot. Cover with 2 litres of water. Bring to a vigorous boil. Skim foam off the top. Add Grace Cock Soup Mix sachets, thyme, scallions and whole scotch bonnet. Cover and simmer for 45 minutes.

Step 2: Add Root Vegetables

After 45 minutes add cubed yellow yam, corn pieces and sliced carrots. Simmer for 20 minutes.

Step 3: Add Cho Cho

Add cubed cho cho. Simmer a further 10 minutes. By now the broth should be golden, thick and deeply flavoured.

Step 4: Make and Add Spinners

Mix flour with cold water to form a stiff dough. Roll small pieces into thin finger-shaped dumplings (spinners). Drop into simmering soup along with Grace Whole Kernel Corn. Cook 20 minutes until firm.

Step 5: Final Adjustment and Serve

Taste and adjust seasoning. Remove scotch bonnet. Serve in deep bowls, ensuring each person gets beef, yam, dumplings and corn. Saturday soup is a Jamaican institution.

Serving instructions

Grace Cock Soup Mix gives this soup its unmistakable Jamaican flavour. Shin beef or short ribs produce the richest stock. Spinners (not ball dumplings) are the traditional addition. This soup improves the second day.

Serving instructions

Ingredients

Servings

Grace Cock Soup Mix sachets, x3.0 count

Beef stew pieces, shin or short ribs, x2.65 lb

Yellow yam, peeled and cubed, x15.9 oz

Carrots, sliced, x3.0 count

Cho cho (chayote), cubed, x2.0 count

Corn on the cob, cut into rounds, x3.0 count

Scotch bonnet pepper, whole, x2.0 count

Fresh thyme, x4.0 springs

Plain flour (for spinners), x7.9 oz