easy bean soup

idaho pie – raspberry-rhubarb summer pie

A few weekends ago I had a sudden urge to make a pie. I already had some frozen raspberries in the freezer, so I put on my Hunter boots, gathered the grazing goats and Maude Pod and set out for the rhubarb plant. It was pretty much a scene straight out of ‘Little House on the Prairie’ (or so I thought)…

I gathered the last of the rhubarb while the goats chomped on everything in site and we had a nice little moment out in the yard. That was until I decided it was time to make the pie and had to round up all the goats while holding several stalks of rhubarb. It turned into a complete goat rodeo and a few stalks of rhubarb were sadly lost in the process. It was definitely one of those moments that seemed far more idyllic than it was in reality, as displayed by the large cut on my leg from the fence getting the best of me. Goats: 1. Taylor: 0.

Regardless of the ‘Little House on the Prairie’ moment, this pie turned out quite idyllic, pretty much like everything Idaho-related! Also please excuse the copious amounts of flour all over my kitchen…I’m convinced one day my iPhone will die from drowning in flour.

ingredients

  • 5 cups chopped rhubarb
  • 2 cups raspberries
  • 1 cup baking sugar
  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • pie crust of your choice

instructions

  1. Preheat oven to 350 degrees.
  2. Prepare your pie crust. I always have the most success with very cold water and refrigerating (or freezing for a few minutes if your impatient) the pie crust until cold.
  3. Roll out half of the crust on a floured surface for the bottom layer of the pie. I used a 9″ pie pan.
  4. Lay the crust gently over the pie pan and evenly cut around the edges with a sharp knife. Set aside.
  5. Gather, buy or harvest your rhubarb. Wash and cut into small pieces.
  6. Combine 5 cups rhubarb and 2 cups raspberries until well mixed.
  7. Pour sugar, cornstarch and vanilla extract into raspberry-rhubarb mixture and mix until sugar coated.
  8. Transfer raspberry-rhubarb-sugar mixture into the pie pan on top of the bottom layer of the pie crust.
  9. Again, roll out the other half of the crust. Cut out a fun shape or shapes in the center and gently lay the crust on top.
  10. Cut around the edge of the pie pan again and firmly press a border.
  11. Bake the pie for 40-45 minutes or until crust is golden brown.
  12. Enjoy with some ice-cream, wine and fabulous company over a game of cornhole! Or something like that.
raspberries + rhubarb = love

raspberries + rhubarb = love

sugar coated

sugar coated

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hand-cut "idaho"

hand-cut “idaho”

ready to bake!

ready to bake!

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dinner dates! and the only picture of the baked pie i managed to take...

dinner dates! and the only picture of the baked pie i managed to take…

taylor brass

brass blossom

13 bean stew

Even though the weather has been incredible recently, I have been craving warm foods once dinner time rolls around. Like Krista, I love soup. The possibilities for soup are infinite. It can be a complete meal or paired with practically anything. And my favorite part about soup is that homemade soup is perfect for cleaning out any leftover veggies and the cupboards. Need more convincing, Stone Soup gives you seven reasons to eat more soup.

Cleaning out the leftover veggies and cupboards was how “13 Bean Stew” came to life. Given my obsession with Bob’s Red Mill, I was ecstatic to find his “13 Bean Soup Mix” in the back of my cupboard. So I soaked some beans and paired the beans with a tortilla soup base, some carrots and celery. It was delicious and a tummy filler.

For all of you out who saw this post and immediately (and maturely) thought “beans, beans the magical fruit, the more you eat, the more you toot!” I have the solution for you. Soaking beans. Here’s your bean lesson for the day. Soaking beans enhances the digestive properties of beans by reducing raffinose and stachyose-type oligosaccharides, also known as the sugars the cause flatulence, also known as tooting. Plus beans are very high in fiber and antioxidants. Cheers to beans!

ingredients

instructions

  1. If you are prepared and organized, soak beans overnight covered in water. If you are like me and decide to make this soup last minute, cover beans in a pot and boil for ~5 minutes, remove from heat, cover and let sit for an hour until tender.
  2. Rinse beans well with cool water. This will wash away those pesky tooting sugars.
  3. Saute onion in a dollop of oil until browned.
  4. Add beans, 3 quarts soup base and onion to a large pot and bring to a simmer for ~2 hours.
  5. Add carrots and celery into soup and simmer for another hour until your house smells “really good” (accordingly to the boy) and all ingredients are tender.
  6. Serve with a bit of cheese and bread if desired!
Bob's Red Mill - 13 Bean Soup Mix

Bob’s Red Mill – 13 Bean Soup Mix

look at the variety of beans!

look at the variety of beans!

natural pre-soaked beans

natural pre-soaked beans

essential ingredients

essential ingredients

post-soaked beans

post-soaked beans

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ready to eat!

ready to eat!

toasted bread perfect for dipping

toasted bread perfect for dipping

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As is this soup is vegetarian, vegan, gluten free, dairy free, wheat free, corn free, soy free, everything bad for you free so feel free to get seconds! Or feel free to splurge and spice it up a bit with some cheese or topping of choice!

taylor brass

brass blossom