Halfbreed soup

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6–8
Difficulty Level: Easy to Moderate

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Overview

Halfbreed Soup is a traditional comfort food among Métis and Prairie communities in Canada. Made with simple, accessible ingredients like root vegetables, meat (often wild game or beef), barley, and broth, this soup symbolizes resilience and cultural fusion. The recipe varies by family, often passed down through generations. This version is hearty, nutritious, and perfect for cold days or large family meals.

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Ingredients

Main Soup Ingredients:

• 1 lb stew beef (or wild game such as venison, moose, or bison), cut into cubes

• 2 tablespoons cooking oil or animal fat

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, diced

• 2 potatoes, peeled and diced

• 1 turnip or rutabaga, diced

• 1/2 cup pearl barley

• 8 cups beef broth or stock (or water with bouillon)

• 1 bay leaf

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Optional: Corn kernels, green beans, or parsnip

Optional Dumplings (“Bannock Balls”):

• 1 cup flour

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 2 tablespoons lard or oil

• 1/3 to 1/2 cup water (enough to make a soft dough)

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Instructions

Step 1: Prepare the Meat

1. In a large soup pot or Dutch oven, heat the oil over medium-high heat.

2. Add the beef cubes and brown them on all sides. This step helps develop flavor.

3. Once browned, remove the beef temporarily to a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add a little more oil if needed.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the garlic and cook for 1 minute more.

Step 3: Build the Soup Base

1. Return the beef to the pot.

2. Add the carrots, celery, potatoes, turnip, and barley.

3. Pour in the broth or stock.

4. Add the bay leaf and thyme. Season with salt and pepper.

5. Bring the soup to a boil, then reduce heat to low and simmer for about 1 hour, until the meat is tender and the barley is cooked through.

Optional Step 4: Add Bannock Dumplings

If you’d like to include dumplings (a nod to bannock dough):

1. In a mixing bowl, combine flour, baking powder, and salt.

2. Cut in the lard or oil until the mixture resembles coarse crumbs.

3. Stir in enough water to form a soft but not sticky dough.

4. Roll into small balls (1–2 inches).

5. Drop the dumplings into the simmering soup 15–20 minutes before serving.

6. Cover the pot and cook without lifting the lid until the dumplings are puffed and cooked through.

Step 5: Finish and Serve

1. Taste the soup and adjust seasoning as needed.

2. Discard the bay leaf.

3. Ladle into bowls and serve hot. Garnish with chopped parsley or green onions if desired.

Serving Suggestions

• Bread Pairing: Serve with bannock, fry bread, or fresh crusty bread.

• Toppings: Top with a dollop of sour cream or a drizzle of hot sauce for added flavor.

• Accompaniment: A simple green salad rounds out the meal.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup freezes well (without dumplings). Store in freezer-safe containers for up to 3 months.

• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

Nutritional Information (Per Serving, 1/8 of recipe):

• Calories: 350 kcal

• Protein: 20g

• Carbohydrates: 30g

• Fat: 18g

• Fiber: 6g

• Sodium: 500mg

• Iron: 3mg

• Calcium: 40mg

Note: Nutritional values are approximate and will vary depending on ingredients used (especially if game meat or additional vegetables are included).

Cultural Notes

Halfbreed Soup is more than a meal—it’s a reflection of Métis culture, history, and resilience. The Métis people are descendants of Indigenous peoples (often Cree or Ojibwe) and European settlers, and their cuisine embodies a mix of Indigenous food knowledge and settler cooking techniques. This soup is often shared at community gatherings, powwows, or family dinners, providing warmth, sustenance, and connection.

The use of root vegetables, game meat, and barley reflects traditional Indigenous cooking, while the influence of European-style broths and dumplings shows the adaptability of Métis food culture over generations.

Tips & Variations

• Meat Substitutes: If wild game is unavailable, beef or pork stew meat works well.

• Vegetarian Version: Omit the meat and use vegetable broth. Add beans or lentils for protein.

• Barley Alternatives: Substitute with rice or wild rice if preferred.

• Hearty Option: Stir in chopped kale or spinach at the end for added greens.

Conclusion

Halfbreed Soup is a hearty, soul-warming dish that celebrates the Métis heritage and the resourcefulness of the Prairie kitchen. Whether you’re looking for a nutritious family meal, connecting with your roots, or just trying something new, this soup is sure to satisfy.