MINNEAPOLIS (WCCO) — When it’s dangerously cold out, there’s no reason to step outside and risk life and limb to get a body-warming bowl of soup or a stick-to-your-bones piece of hotdish.
WCCO’s morning team all decided to share their favorite cold weather recipes for you to try while you’re hunkered down inside this week. Get your menus ready!
Instant Pot Beef Bourguignon
Submitted by Kim Johnson
This recipe comes from Sweet & Savory Meals. Check out their website for a few modifications to make it tailor-made for your tummy.
- 1 1/2 – 2 pounds stew meat cut into 1 1/2 – 2 inch cubes
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 2 tablespoons canola or olive oil
- 1 sweet yellow onion peeled and chopped
- 1 tablespoon garlic minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1/2 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 4 carrots peeled and chopped into 2 inch chunks
- 8 ounces baby Bella mushrooms trimmed and quartered
- 1 cup celery chopped – optional
- 1 cup red wine
- 1 pound mini potatoes or Yukon halved
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 bunch thyme tied in a bundle
- 2 tablespoons cornstarch
- 2 tablespoons water
Add beef chunks to a large bowl, sprinkle flour, salt and pepper onto it. Stir to combine.
Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
Remove the beef from the pot, cover with foil and set aside.
Add the chopped onion to the pot and cook for 1 minute, add the garlic, stir and cook for 1 minute.
Add the cup of beef broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
Add the beef back to the pot, add tomato paste, tomato sauce and Worcestershire sauce.
Add chopped carrots, mushrooms and celery if using. Add wine and potatoes.
Make sure you don’t go over the Max line of your pot.
Add dried rosemary, thyme and red pepper flakes. Stir to combine.
Add a bunch of fresh thyme on top.
Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 10 Minute Natural Pressure Release.
Release manually the remaining pressure.
Tortellini, White Bean, and Spinach Soup
Submitted by Jason DeRusha
This recipe comes from My Recipes.
• 1 teaspoon olive oil
• 2 cups chopped onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon dried Italian seasoning
• 3 garlic cloves, minced
• 2 cups coarsely chopped spinach
• 2/3 cup water
• 1 (16-ounce) can navy beans, drained
• 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 (9-ounce) package uncooked fresh cheese tortellini
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.
Split Pea Soup
Submitted by Ali Lucia
Ali Lucia says this recipe serves eight, and that her husband “loves this!”
1 Ham-hock/omit ham if vegetarian
1LB of dried split peas
2-4 cloves of garlic minced
1 teaspoon oregano
1 teaspoon parsley
8 Carrots chopped
8 celery sticks chopped
2 medium onions diced
1 bay leaf
Salt and Pepper to Taste
8 cups chicken broth
In a Dutch oven over medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Then add the carrots, celery, bag split peas, and chicken stock, bay leaf, and parsley. Bring to a boil, then simmer covered for 3 hours or longer. Stir occasionally to keep the solids from burning on the bottom.
After a few hours remove ham. Take ham out of Dutch oven and cut up meat. I like to use a hand held blender to blend peas and other vegetables. Add the ham back into soup. Taste for salt and pepper. Serve hot.
Curried Butternut Squash Soup
Submitted by Christiane Cordero
This recipe comes from Minimalist Baker.
- 1 Tbsp coconut or grape seed oil
- 2 medium shallots (thinly diced)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
- 6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (DIY orstore-bought)
- 2-3 Tbsp maple syrup (or sub coconut sugar)
- 1-2 tsp chili garlic paste (optional)
For Serving (optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.