Trini Beef Soup Recipe: A Hearty, One-Pot Caribbean Classic

There’s nothing quite like a steaming bowl of Trini beef soup to warm you up and fill your belly. Packed with seasoned beef, fresh ground provisions, and soft dumplings, it’s a true taste of Trinidad comfort. Whether you’re serving it up on a Saturday or just craving a hearty Caribbean soup, this recipe brings the island flavor straight to your kitchen.

   

If you grew up in Trini, chances are your Saturday wasn’t complete without a big pot of beef soup bubbling on the stove. This hearty one-pot meal is a Caribbean classic—loaded with tender cuts of beef, chunky vegetables, and soft dumplings that soak up all that flavorful broth. It’s the kind of soup that feels like a hug in a bowl, whether you’re coming in from the rain or just craving something soul-warming.

And while every family puts their own spin on it—some add macaroni, others toss in split peas or corn—what never changes is the comfort this dish brings. This recipe is a simple but flavorful version that leans on fresh ingredients, traditional seasoning, and the kind of cooking that makes your kitchen smell like home.
    

Why You’ll Love This Trini Beef Soup

• It’s a whole meal in one pot – No need to cook anything else. Between the beef, veggies, dumplings, and seasonings, this soup is filling and satisfying on its own.
• Bold Caribbean flavor – A solid base of green seasoning, fresh aromatics, and a rich broth gives you that deep island taste in every spoonful.
• Comforting and nostalgic – This is the kind of soup that brings you back to grandma’s kitchen or a quiet Saturday at home.
• Customizable – Add in macaroni, corn, or even a handful of split peas to make it your own. You can also adjust the level of spice or richness based on your family’s tastes.
• Perfect for meal prep or gatherings – It reheats well, so it’s great for leftovers. Or make a big batch to feed a crowd—it’s always a hit.

Key Ingredients

This soup uses everyday ingredients found in most Caribbean kitchens. Everything from fresh vegetables to bold seasonings works together to create a rich and hearty bowl. Here’s how each part brings its own magic to the pot.

   

Beef and Seasoning Base: The star of the soup is fresh beef, preferably bone-in, which gives the broth a deep, meaty flavor. It’s seasoned with a good amount of green seasoning and crushed garlic—two absolute musts in Trini cooking. A beef bouillon cube boosts that savory depth even more, while a bit of cooking butter rounds it all off for a rich finish.

Aromatics and Herbs: Fresh herbs like chopped pimento peppers, green onions, thyme (if using), and onion help build that classic Caribbean flavor profile. These are the ingredients that make the whole kitchen smell like Saturday. Chopped chives (or green onions) and a dash of black pepper are added closer to the end for an extra layer of freshness and heat.

Vegetables and Provisions: Pumpkin, carrots, and potatoes are the main veggies here. The pumpkin melts down into the broth, giving it a beautiful color and natural sweetness. The carrots and potatoes add texture, body, and make the soup feel hearty. You can also toss in corn or green fig if you want to stretch it even more.

Dumplings: No Caribbean soup is complete without dumplings. These are the simple, soft kind—just flour, water, and a pinch of salt. Once they float, you know they’re ready, adding that comforting, starchy bite we all love in a good soup.

How to Make Beef Soup Trini Style

1. Season and cook the beef. Start by cleaning your beef (bone-in cuts work best) and rubbing it down with green seasoning and crushed garlic.
   
     
   
   
   Place it in a sturdy pot or pressure cooker with enough water to cover and let it cook until the meat is tender. If using a pressure cooker, this part will go faster.
   
   
2. Add your vegetables and aromatics. Once the beef is cooked through, stir in the pumpkin, carrots, potatoes, onion, and chopped pimentos. Let everything simmer together for about 15 to 20 minutes. The pumpkin will begin to break down, creating a thicker, more flavorful base.
   
   
   
   
   
   
3. Mix and drop in your dumplings. While the soup simmers, mix your dumpling dough: just flour, water, and a pinch of salt.
   
     
   
   
   
   Roll the dough into small balls or strips (whatever your style) and gently drop them into the soup.
   
   
4. Add the final seasonings. Stir in the chopped green onions, black pepper, bouillon cube, and a little butter. Add salt to taste. Let the dumplings cook until they float to the top, a sign they’re done.
   
   
5. Taste and serve. Give it a final taste and adjust the seasoning if needed. Serve hot and enjoy that rich, comforting bowl of Trini beef soup.

  

Tips for the Best Soup

• Browning isn’t needed, but seasoning is everything.
  Some folks brown the beef first, but with a well-seasoned base and good quality meat, it’s not necessary. Just make sure to give the beef a proper rubdown with your green seasoning.
• Let the pumpkin melt.
  Don’t rush it! The pumpkin breaking down adds body and a natural sweetness to the broth. If it looks too chunky, just give it a mash against the side of the pot.
• Adjust the thickness to your liking.
  Some like their soup thinner, others love it thick. Add more water if it starts to feel too heavy, or let it reduce for a thicker, stew-like consistency.
• Dumplings go in last.
  Always drop the dumplings toward the end, once everything else is nearly done, so they don’t get overcooked or too soft.
• Taste as you go.
  This soup is about balance. Check for salt, adjust your pepper, and give it your own twist.

Storage and Reheating

This soup holds up really well, and the flavors get even better the next day.

• Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. You might notice it thickens as it sits—that’s totally normal.
• Freezer: You can freeze it too, but it’s best to do so before adding dumplings, as they can get a bit mushy after thawing. Store in freezer-safe containers for up to 2 months.

To reheat: Warm it on the stovetop over medium heat, adding a splash of water to loosen it if it thickened in the fridge. You can also reheat individual portions in the microwave.

FAQs

What cut of beef is best for this soup?

Bone-in cuts like soup bones, beef shank, or even oxtail work great. The bones add richness and body to the broth, but stew beef can also be used if that’s what you have.

Can I use other provisions in this soup?

Absolutely. While this version sticks to potatoes, pumpkin, and carrots, you can easily add green fig (green banana), cassava, yam, or corn to stretch the soup and add more flavor.

Do I have to use dumplings?

They’re traditional, but optional. If you prefer, you can leave them out or replace them with small pieces of macaroni or even a bit of split peas for extra heartiness.

How do I know when the soup is done?

You're good to go once the beef is tender, the vegetables have softened, and the dumplings are floating. Taste and adjust your seasoning before serving.

More Caribbean soups to try

If you love this Trini beef soup, here are a few other hearty Caribbean soups worth adding to your weekend lineup:

• Trini Corn Soup – A street food favorite that’s rich, comforting, and full of split peas, corn, and dumplings—perfect for any day of the week.
• Chicken Foot Soup – Full of flavor and tradition, this one’s a favorite for its texture and seasoning.
• Oxtail Soup – A go-to comfort dish, made with bone-in chicken, ground provisions, and big island flavor in every spoonful.

These soups follow the same comforting, one-pot tradition, each with its own twist. Try them all and find your favorite!

  

I want to hear from you

Have you tried this Trini beef soup? Let me know how it turned out in the comments below! If you loved it, don’t forget to rate the recipe and share it with a friend who needs a good bowl of Caribbean comfort. And if you made any personal twists, I’d love to hear those too!