Blizzard warnings in Northwest Minnesota, winter weather advisories across the state

MPR News helps you turn down the noise and build shared understanding. Turn up your support for this public resource and keep trusted journalism accessible to all. 

Turn Up Your Support

You're working at home and the kids are going to school in the other room. And now it's dinner time — again. 

 has a suggestion for you: meals that you can make and freeze ahead. You'll have something savory ready to heat in no more time than a frozen pizza.

Her favorite starts with a roasted chicken (and rotisserie chicken is fair game, she says) or, if you’re vegetarian or vegan, dried beans.

Asian-Spiced Hot and Sour Soup for a Cold Day

Sweet, sour and hot, this soup will brighten the dreariest late winter day. You can make it vegetarian (vegan) by omitting the chicken and adding a cup of cooked chickpeas*.

In a large stockpot, heat the oil over medium and cook the onion until just tender, about 2 to 3 minutes. In a blender or food processor fitted with a steel blade, puree the garlic, ginger, turmeric, lemon grass stalk (or lemon juice), chili pepper or red pepper flakes, and coconut milk. Pour this into the pot with the sautéed vegetables, add the chicken and the stock and bring to a simmer. Season to taste with the soy and vinegar and serve garnished with the chopped cilantro.

Dry beans are a fabulous source of plant protein – lean, low calorie, high fiber – and they’re shelf stable, so keep them in your pantry! They are also extremely easy to cook! Pre-soaking expedites the process and is easy. Save the cooking water, it makes a terrific stock for soups, stews, curries, and sauces.

1 15-ounce canned beans yields about 1-3/4 to 2 cups cooked

: Turn the beans into a pot and add enough water to cover the beans by 4-incher. All to stand at room temperature overnight. Drain the beans and proceed with the cooking instructions.

: Turn the beans into a pot and add enough water to cover the beans by 4-inches. Set the beans over high heat, bring to a boil, and cook for about 3 to 5 minutes. Remove the pot from the heat and allow the beans to soak for 1 to 2 hours; drain and proceed with the cooking instructions.

: Drain the beans, return to the pot and cover the beans with enough water to cover the beans by 4 inches. To season the beans (this is optional) add to the pot 1 to 2 bay leaves, 1 small peeled onion, 2 cloves smashed garlic, a small carrot, and a few sprigs of parsley.  Set the pot over high heat and bring to a boil, reduce the heat and cook the beans until tender, stirring occasionally, about 1 to 2 hours. Remove the pot and allow the beans to cook in their stock. Store the beans in their stock in a covered container in the refrigerator for up to a week or freeze. Save the sock for using in soups, stews, curries, sauces, etc.

Shows

All Things Considered

Tom Crann

Host

Working from home? This make-ahead soup can be frozen for quick, reheatable meals, and is flexible enough for meat eaters and vegans alike.

The make-ahead soup can be frozen for quick, reheatable meals, and is flexible enough for meat eaters and vegans alike.

Beth Dooley's 'Hot and Sour Soup for a Cold Day' is perfect for the WFH weary

Beth Dooley's 'Hot and Sour Soup for a Cold Day

Beth Dooley's 'Hot and Sour Soup for a Cold Day' is perfect for the WFH weary

Go Deeper.

Like this?