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

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

James Beard award-winning food writer Beth Dooley 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

Serves four to six.

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*.

• 2 tablespoons vegetable oil

• 1 small onion, peeled and finely chopped

• 1 carrot, peeled and cut into matchstick sized pieces

• 1 clove garlic, smashed and peeled

• 1 tablespoon grated fresh ginger, or 1 teaspoon dried, or more to taste

• 1 tablespoon grated fresh turmeric, or 1 teaspoon dried

• 1 stalk lemon grass, or 1 tablespoon fresh lemon juice

• 1 small hot chili pepper, seeded and diced, or generous pinch red pepper flakes

• 1 cup canned coconut milk

• 1 cup shredded cooked chicken meat or 1 cup cooked chickpeas*, drained

• 3 cups chicken, vegetable or bean stock (see below for bean stock recipe)

• Generous dash soy sauce, to taste

• Generous dash rice wine vinegar, or lime juice, to taste

• ¼ cup chopped cilantro, for garnish

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.

Bean Stock

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 cup dry beans = 2 cups cooked

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

Overnight soak: 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.

Quick soak method: 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.

To cook soaked beans: 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.