Bannock and macaroni soup

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Serving Size: Serves 6

Introduction

If you’re looking for a warm, comforting, and filling meal that’s perfect for a cold day or a cozy evening at home, Bannock and Macaroni Soup brings the best of two hearty worlds together. The macaroni soup is rustic and nutritious, packed with vegetables, pasta, and protein. Pair that with fresh, golden-brown bannock—crispy on the outside and fluffy on the inside—and you’ve got a meal that’s both satisfying and soul-soothing.

This dish is a staple in many Indigenous homes, where bannock has long been served alongside soups, stews, or even on its own. It’s simple, humble food—but when made with care, it’s something truly special.

Ingredients

For the Macaroni Soup

• 1 tbsp vegetable oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 medium potato, diced

• 1 cup cooked or canned ground beef (optional, can substitute with lentils)

• 6 cups low-sodium chicken or vegetable broth

• 1 cup elbow macaroni

• 1/2 tsp black pepper

• 1 tsp salt (adjust to taste)

• 1/2 tsp paprika (optional)

• 1/2 tsp thyme or Italian seasoning

• 1/2 cup frozen peas or corn

• Fresh parsley for garnish (optional)

For the Bannock

• 3 cups all-purpose flour

• 2 tbsp baking powder

• 1/2 tsp salt

• 2 tbsp sugar (optional, for a slightly sweet flavor)

• 1/4 cup lard, butter, or oil

• 1 to 1 1/4 cups cold water

Equipment Needed

• Large soup pot

• Frying pan or baking sheet (depending on how you make the bannock)

• Mixing bowls

• Measuring cups and spoons

• Wooden spoon

• Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Soup Base

1. Heat oil in a large soup pot over medium heat. Add diced onion and garlic. Sauté for 2–3 minutes until translucent.

2. Add carrots, celery, and potatoes. Stir and cook for 5 minutes.

3. If you’re using meat, add cooked ground beef at this point. Stir until combined.

4. Pour in the broth and bring the mixture to a boil.

5. Once boiling, reduce heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.

Step 2: Add the Pasta

6. Stir in the elbow macaroni and seasonings (salt, pepper, paprika, thyme).

7. Simmer uncovered for 10 minutes, or until the pasta is cooked al dente.

8. Add peas or corn in the final 5 minutes of cooking.

Step 3: Garnish and Hold Warm

9. Taste and adjust seasonings. If it needs more salt or a bit more spice, this is the time to do it.

10. Once cooked, remove from heat and let it rest covered while you prepare the bannock.

Making the Bannock

Bannock can be either baked or pan-fried, depending on your preference.

Step 4: Mix the Dough

1. In a large bowl, mix flour, baking powder, salt, and sugar.

2. Cut in the lard or butter using a fork or your fingers until the mixture resembles coarse crumbs.

3. Gradually add water while mixing until a soft dough forms. Don’t overmix.

4. Turn out onto a floured surface and knead lightly for 1–2 minutes. Flatten the dough into a 1-inch thick round.

Step 5: Cook the Bannock

For Pan-Frying:

• Heat a frying pan over medium heat with a bit of oil.

• Place the dough in the pan and cook for about 7–10 minutes per side until golden brown and cooked through. You may need to adjust the heat to prevent burning.

For Baking:

• Preheat oven to 400°F (200°C).

• Place dough on a greased baking sheet or cast iron skillet.

• Bake for 25–30 minutes or until golden on top and a toothpick comes out clean.

Serving Suggestions

Serve the soup hot in large bowls with a wedge of fresh bannock on the side. Some enjoy dipping the bannock into the broth, while others prefer spreading it with butter or jam for contrast. A sprinkle of fresh parsley on the soup adds a touch of color and freshness.

This meal is excellent for dinner, especially when feeding a crowd, and stores well for leftovers.

Recipe Tips

• Vegetarian Version: Swap out the meat for lentils or chickpeas and use vegetable broth.

• Add Greens: A handful of chopped spinach or kale added in the last few minutes will boost the nutrition.

• Spice It Up: A touch of chili flakes or hot sauce adds heat if you like a kick.

• Bannock Variations: You can add raisins, herbs, or cheese to the bannock dough for variety.

Nutrition Information (Per Serving – Soup with 1 Bannock slice)

Note: Nutritional values vary based on ingredients used (meat vs. vegetarian, butter vs. oil, etc.)

Final Thoughts

Bannock and macaroni soup is more than just a meal—it’s a memory on a plate. It’s the smell of fresh bread wafting from a warm kitchen, the rich aroma of simmering soup, and the kind of dish that feels like a hug in a bowl. Whether you’re making this for your family or trying it for the first time, the combination is timeless and deeply satisfying.