It’s January, and it’s cold y’all.
Even in Texas, where we probably have an average yearly temperature of 75 (that includes extreme highs and lows!), we can get our fair share of cold weather and ice storms.
Now yes, mind you, after talking to my Northern friends like Kirsten of Comfortably Domestic, we don’t have BELOW ZERO weather, but it can get to a wet, blistery 36 degrees.
I’ve even experienced 7 degrees in West Texas!
As I discussed with Kirsten, I don’t even OWN clothes for this kind of weather.
Imagine jeans, with long underwear underneath, then sweat pants OVER the jeans, then tall socks, then boots. *not cute award*
All weather talk aside, when it’s this cold, I like soup! I like BEAN SOUP! I like ALL THE SOUPS!
Which makes this the perfect time to do a (Griswold drum roll please…) SOUP WEEK!!!!!!
Oh wait! ANOTHER drum roll, and a LE CREUSET GIVEAWAY!
That’s right! Lucky you!! One winner is going to receive a Le Creuset 3 1/2 qt Chef’s Pan!
I have always wanted a Chef’s Pan, and Le Creuset knows how to do it right. The 3 1/2 qt size is perfect for a meal for two, side dishes, or reheating leftovers. It’s versatile shape and size make this your go-to pan! I’ve already used mine three times.
As Le Creuset says:
“From side dishes to sauces to reheating leftovers, Le Creuset stainless steel chef’s pans are designed for lasting performance and a host of uses. The sloping sides of the chef’s pan promote rapid evaporation, making it perfect for reducing sauces, while the pan’s rounded base ensures that ingredients do not become trapped in hard-to-reach corners.”
I’m so glad my favorite ladies have teamed up for this Soup Week, and I am excited for the opportunity to provide you with a Le Creuset Pan! We’ve got quite a few talented ladies and their delicious, cozy recipes coming up. I hope this cold weather holds up so I have time to make all these!
Without further ado, let’s show you this soup! I adapted this soup from Smitten Kitchen, and I make it a little different every time.
First, I am proud to say I have overcome my *problem* of chopping vegetables.
You see, previously, I would always leave my veggies in huge chunks.
So, I finally learned to chop even, small veggies.
Don’t get me started on onions. I have NOT mastered onions yet.
I don’t even care! I just close my eyes, chop, and hope I don’t lose a finger.
Seriously, onions + me = PAIN and SUFFERING. Huge, crocodile tears!
First, cut the carrot in half.
Then slice each half, lengthwise
Then into thirds…
THEN chop. And tuck your fingers under.
When y’all make this soup, use whatever you’ve got in the fridge! Instead of spinach, I tried Bok Choy! Instead of 3 beans, I used two!
The greens could be substituted with kale, collard greens, chard, spinach or any other green you wish. If you’re using a tougher green, such as collard greens, I’d recommend you cooked it prior to making the soup.
Tell me your favorite additions to this soup, and hope it keeps you warm.
To enter the giveaway, leave a comment for each step you have completed below. Multiple entries are possible! (5 entries = 5 separate comments) 1. Leave a comment telling me your favorite soup, and subscribe to my site via email! (1 entry)
2. Like The Hill Country Cook on Facebook, and post a link to this blog post on your timeline! (1 entry)
3. Like Le Creuset on Facebook! (1 entry)
4. Follow Le Creuset on Twitter! (1 entry)
5. Tweet this link! (1 entry)
I’ll close this contest Saturday January 26 at 11:59 PM CST.
Winner will be announced Sunday, winner will be contacted via email, and have 48 hours to respond.
And the winner is…..
Elena Istomina, contact me for your prize!
~ Peace, Love, and Beans Y’all
3 Bean and Spinach Soup
Adapted from Smitten Kitchen
4 cups greens (bok choy)
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
4 chopped shallots
5 garlic cloves, finely chopped
3 15-ounce cans beans, drained and rinsed (your choice)
2 cups (or more to taste) beef broth
1 cup pureed tomatoes
1 T Salt and freshly ground black pepper
3 fresh thyme sprigs
Heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 5-10 minutes, until soft. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, and thyme and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add bok choy and cook for 10 minutes more. Remove thyme.
*I used a bag of frozen tomatoes I had saved from the summer garden. Because of their extra water content, I let my soup cook down a considerable time longer.