2nd Annual #SoupaPalooza Link Up


Soupapalooza 2012

soupapalooza 2012 features


Are you ready?!  The big day is finally here!  The day we celebrate soup! Hundreds of the best soup recipes will be linked up!

Last year we were amazed at the large collection of soups shared with us during our first SoupaPalooza. We know that this year will be even bigger and better and can’t wait to see the soups you share!

Tie on your bib and grab a spoon! It’s time for the second annual Soupapalooza.  Whether you enjoy a clear broth or a thick hearty soup you’re sure to find one, or many to sip, slurp and enjoy!

What’s a PARTY with out prizes?

A bigger and better SoupaPalooza means even bigger and better prizes from some wonderful sponsors!!

soupapalooza giveaway prizes

Share your favorite soup recipe for a chance to win!

**UPDATE:  This giveaway has ended – you can find the list of winners on this post.

Big thanks to KitchenAid, Red Star Yeast and Le Creuset

KitchenAid 7 Qt. Mixer (ARV $650) – 2 winners

KitchenAid 6 Qt. Slow Cooker (ARV $149) – 2 winners

Le Creuset 8 Qt. Stockpot (ARV $55) – 2 winners

Red Star Yeast Gift Basket (ARV $65) – 2 winners

Pretty awesome prizes huh?!

So I guess you’d like to know what you need to do……….

How to Participate in SoupaPalooza



1.  Write and post a recipe on your blog featuring a soup, stew, chili, or chowder. (can be an old post…just PLEASE be sure to link back AND follow #2 below)

2.  IncludeCome join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creusetin your blog post. (you MUST include this to be eligible for prizes)

3. Add your link to your soup post to the widget on either TidyMom or Dine and Dish (we have the same widget code, so only add it on one site) and leave a comment letting us know you linked up. *you can link up to 2 posts

4.  Don’t have a blog? no problem…..leave your recipe in the comments during the SoupaPalooza party (Feb 28 – March 5, 2012)


Extra Entries:


  • We’d love your help spreading the word about Soupapalooza through  Twitter and Instagram. (leave a comment letting us know)

Sample Tweet: Join @DineandDish & @TidyMom for #Soupapalooza  Share your recipes (and WIN) here: or Pls RT

Instagram photo’s of your soup or making your soup using the hashtag #shotofsoup and/or #soupapalooza

Ok, ready to link up?  We will keep the linky open through Monday March 5, 2012. Winners will be announced the following week .  All winners with a valid entry will be selected at random using Winners will be emailed and they will have 48 hours to claim their prize.   Giveaways  available to U.S. residents only. Thanks for participating!  Happy cooking!!


Disclaimer: Thank you to KitchenAid, Red Star Yeast and Le Creuset for providing compensation and prizes for Soupapalooza. The views and opinions expressed on TidyMom are purely my own and based upon my personal experiences with the products and brands.

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. I posted a collection of recipes – #313. Got confused and typed my name where the post name should be. I also tweeted you. And then bookmarked this post to go back and use these amazing recipes! Wow.

  2. Irish Lamb Stew – Just in time for St. Patrick’s Day!!!
    3 tablespoons olive oil
    3 lamb shanks
    6 rashers of Irish Bacon, chopped
    1 large yellow onion, chopped
    4 stalks celery with leaves, chopped
    6 medium sized carrots, sliced
    6 large cloves garlic, finely chopped
    3 tablespoons unbleached all-purpose flour
    2 – 14.9 oz cans of Guinness Beer
    2 cups beef stock
    6 Yukon Gold potatoes, scrubbed and cut in half
    1 small bunch kale, coarsely chopped

    Preheat your oven to 350 degrees. Heat a large heavy bottomed soup or stockpot over high heat. When it is screaming hot, add the oil to coat the bottom of the pan. Add the lamb shanks and brown on all sides then remove from the pan. Reduce the heat to medium and add the bacon and onion, sauté until the onion is limp and translucent. Add the celery, carrots, and garlic and continue to sauté until softened. Add the flour and stir. Cook stirring occasionally for about 3 to 4 minutes. Add the lamb shanks to the veggie mixture then add the Guinness Beer and the beef stock. Stir well to combine, scraping any browned bits from the bottom of the pan, and bring to a strong simmer. Cover and place in the oven. Cook for 2 hours. Add the potatoes and the kale and cook partially covered for an additional hour or until the potatoes are completely cooked and the lamb is falling off the bones. Tip: Leaving the cover ajar will allow the liquid to reduce and thicken. This will also concentrate the flavors, too!

  3. Linked up White Bean Soup Shots (that I posted at Pennies & Blessings). So many great soups linked up – this will be the place to stop for new soup recipes!

  4. I shared my previous post on Facebook… Irish Lamb Stew – Just in time for St. Patrick’s Day!!!

  5. My favorite soup…. Probably Chicken and Dumplings.. does that count as soup? I found a really easy recipe from the Crockin Girls. It was so easy and my whole family loved it! Called chicken and dumplings #2 Is the link and here is the recipe:

    Chicken and Dumplings
    4 skinless, boneless chicken breast halves
    2 tablespoons butter
    2 (10.75 ounce) cans condensed cream of chicken soup
    1 onion, finely diced
    2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

    Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
    Cook on high for 5-6 hours.
    About 30 minutes before you are ready to eat, add torn biscuit dough and cook until dough is no longer raw in the center. (Keep lid on the whole 30 min. or it will take longer)

  6. I could happily eat soup for every meal. This event is such a great way for everyone to share their soup recipes. Thanks for hosting, you two! I linked up my Lean Bison & Barley Soup.

  7. I have JUST made my first ever soup and wrote a blog post – great coincidence hope I’m still in time!!

  8. I added your comment about soupapalooza at the bottom of my blog post –

  9. I tweeted about your giveaway @icemaiden013

  10. I follow both Kristen and Tidymom on Pinterest – Lasairiona McMaster

  11. I am sure every home in America has a version of this recipe, although I am asked for my recipe all the time. My mom has been making this since we lived in Texas, and I now make my own version (listed below).

    Vegetarian Taco Soup:
    1 medium onion, chopped
    2 cloves garlic, minced
    1 1/2 cups Quinoa, uncooked
    1-10oz can Ro*tel Tomatoes
    1 -14oz can Mexican Stewed Tomatoes
    1 -14oz can Corn, drained
    1 -14oz can Ranch Style Beans
    1-14oz can black beans, drained & rinsed
    1 packet Taco Seasoning
    1 packet Ranch Dressing/Dip Mix
    1-2 cups water, depending on desired consistency

    Cook the onions with 1 Tbsp oil in a stockpot for a few minutes over medium heat. Add garlic for 1 minute. Add in the Quinoa and allow to soak up onion and garlic flavor for a minute or so. Pour in contents of all of the cans and the packets of seasoning. Add 1-2 cups water depending on the desired consistency, and let simmer for at least 20 minutes. Enjoy!

  12. Cheddar, Ham and Corn Chowder
    Makes 12-13 Cups
    5 Strips of bacon, cut
    2 Cups Onion, chopped
    1 Cup Celery, chopped
    1/4 Cup Flour
    1 teaspoon salt
    1/4 teaspoon turmeric
    a pinch of cayenne pepper
    6 Cups Chicken broth
    3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled)
    4 Cups of Corn
    1 Cup diced or leftover ham
    1 Cup heavy cream (I have used 1/2 and 1/2 with good results)
    1 Cup Sharp Cheddar Cheese
    1 Ounces Cream Cheese (I use lite with fabulous results)
    Saute bacon in skillet. Once it is crispy, transfer it tot he pot that you will cook the soup in. Next saute the celery, onion and spices in the bacon grease. Once the vegetables are tender, add the flour to coat the veggies. Transfer the veggies to the soup pot and slowly stir in the chicken broth. Add the potatoes and the corn to the soup and bring to a boil. Simmer the soup about 10 to 12 minutes or until the potatoes are tender. Stir in cheddar cheese and cream cheese and cream (or 1/2 and 1/2) and simmer just until the cheese melts. Enjoy!

  13. Corn Chowder

    1 tbs margarine
    3 cups diced onions
    3/4 cup crumbs (from unsalted oyster crackers)
    1/4 cup flour
    2 cups water
    1 cup clam juice
    2 cups chicken, beef or ham broth
    3 cups diced potatoes
    2 cups half and half
    2 cups frozen corn kernels, defrosted


    1 red and 1 green pepper, chopped and sauteed briefly in butter, add salt and freshly ground white pepper, to taste.

    Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, and simmer for 15-20 minutes.

    We use special chowder seasoning which is not available at grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.

    Makes 2 quarts

    Amy Jo Drown

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  17. I follow tidymom on pinterest! 🙂

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  25. impressive recipe

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