• Thursday, July 9, 2020

Oregon Root Veggie Soup & Blueberry/Cranberry Hand Pie

Oregon Root Vegetable Soup is an easy and cost-effective meal that warms you up during the winter months. Many Oregon fruits and vegetables are available fresh this time of year, including: apples, nuts, mushrooms, onions, pears, garlic, potatoes, and turnips.

This recipe allows you to shop for fresh Oregon fruits and vegetables during the winter months. What you cannot find fresh, you can find in your frozen or canned isle at the grocery store. The Oregon blueberry/cranberry hand pie is a great way to use frozen Oregon blueberries and cranberries year round!

Food Innovation Center Research Chef Jason Ball demonstrates two fun and easy recipes for you and your family to enjoy.

Oregon Root Vegetable Soup
$3.91 per serving


  • 1 ea. Squash (butternut, kabocha, etc.)
  • 2 ea. Russet Potato
  • 1 ea. Rutabaga
  • 3 ea. Turnip
  • 3 ea. Tomato (roma or similar)
  • 1 ea. Onion
  • 3 ea. Garlic Clove
  • 2 ea. Pear (d’anjou or similar)
  • 1 ea. Bag of Frozen Green Beans
  • 1 ea. Chicken Stock (16oz)
  • 1 ea. Beef Stock (16oz)
  • 4 ea. Kale with Stems
  • Herbs (parsley, etc. –optional, can be whatever herbs you like)
  • 2 Tbsp. Olive Oil
  • Salt and Pepper (to taste)
  • Lemon or Vinegar (to taste)


  • Heavy Bottom Stockpot or Ceramic Cooking Vessel
  • Wooden Spoon
  • Knife
  • Cutting Board
  • Tbsp. measuring cups


  • Wash, peel, and cut all vegetables into a medium dice – set aside (separately) until ready to cook. Wash the Kale thoroughly and cut into desired size. For this soup, I would also use the kale stems (no waste)!
  • Grate the garlic – set-aside until ready to cook.
  • Wash and dice the pears into a medium dice.
  • Wash and de-stem the kale and swiss chard. You will use the leafy parts for the salad. Dice the stems into a medium / small dice – these will be used in the soup.
  • Using a heavy bottom stockpot or ceramic cooking vessel, heat the olive oil over medium heat. After 1-2 minutes, add the onion. Continue to sauté the onion for 3-4 minutes or until translucent.
  • When the onion is translucent, add the remaining vegetables and pears. Sauté until all ingredients are golden brown and a nice foundation has developed on the bottom of the pan.
  • Add both of the stocks (if you don’t have stock you can use water), the frozen green beans, tomatoes, and the kale and swiss chard stems. Place a lid on the pot and continue to cook for 1 hour.
  • Adjust seasoning with salt, pepper, and vinegar to taste. Keep warm until you are ready to eat!


Oregon Blueberry/Cranberry Hand Pie (makes 6 mini pies)
$1.05 per serving


  • 2 cup. Frozen Blueberries
  • 2 cup. Frozen Cranberries
  • 2 Tbsp. Honey
  • 1 Tsp. Cinnamon
  • 1 Pinch Nutmeg
  • 1 Pinch Allspice
  • 1 Pinch Kosher Salt
  • Juice and Zest of 1 Lemon
  • 1 ea. Packaged of prepared pie crust (available in the freezer isle)


  • Pre heat oven to 375’F.
  • Remove prepared pie crust from the freezer. Let thaw at room temperature.
  • Place all other ingredients in a small saucepan, and cover with a lid, cook over low-medium heat stirring frequently for about 20 minutes. Adjust seasonings and spices as necessary – you may need to add a little water depending on the consistency of the filling – but do not add too much – you don’t want the texture to be loose; it should be like a jam.
  • When the taste and texture are desirable, remove the filling from the pan and chill in a small bowl. You will need the filling to be cold when you use it to form the hand pies.
  • Roll out the sheet of prepared pie crust on a lightly floured work surface.
  • Cut the dough to the desired shape / size for each pie. You will need 2 pieces per hand pie.
  • Place a spoonful (or two – depending on the size of the dough cut outs) of the filling on a piece of dough – leave about a ½ inch of space to seal the top piece of dough. Brush the exposed outer half-inch of dough with water or egg wash (whisked egg).
  • Place another piece of dough on top and align the edges, and use a fork to crimp the edges and seal the hand pie.
  • Repeat to make all of the hand pies. Brush the top of the hand pies with egg wash.
  • Place on a parchment lined sheet tray and bake for 20-30 minutes or until they are cooked through and they pie dough is golden brown.
  • Let cool (slightly) and enjoy!



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