Giveaways

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

**This GIVEAWAY has ENDED

Required:

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: http://tidymom.net or http://dineanddish.net 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 random.org. 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, TidyMom.net, 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+

383 Responses to “2nd Annual #SoupaPalooza Link Up”

  1. Melissa Evans posted on March 4, 2012 at 9:09 pm (#
    301
    )

    Easily the best pumpkin soup EVER!
    1leek chopped
    500mls chicken stock
    1 the butter
    Salt and pepper to season
    2 butternut pumkins (peeled seeded and chopped)

    Heat butter in pot, add seasoning and leeks cook for 5 mins
    Add. Stock and pumpkin
    Cook until soft
    zip and serve mmmmm!!!

    Perfect soups for busy moms!

  2. Jen at The Three Little Piglets posted on March 4, 2012 at 10:24 pm (#
    302
    )

    I tweeted about Soupapalooza!

  3. Jen at The Three Little Piglets posted on March 4, 2012 at 10:26 pm (#
    303
    )

    I already followed TidyMom on Pinterest and now I follow Dine and Dish as well!

  4. Britt @ Interestosity posted on March 4, 2012 at 11:15 pm (#
    304
    )

    Posted my homemade noodle soup. Thanks for the opportunity!

  5. Amanda R. posted on March 5, 2012 at 6:49 am (#
    305
    )

    My favorite soup:
    2 1/4 cups dried split peas
    2 quarts cold water
    1 1/2 pound ham steak
    2 onions, thinly sliced
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 pinch dried marjoram
    3 stalks celery, chopped
    3 carrots, chopped

    In a large stock pot, cover peas with 2 quarts cold water and cook until tender. When peas are already mushy add in in the chopped ham steak. Add celery, and carrots. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

  6. Tina posted on March 5, 2012 at 6:51 am (#
    306
    )

    I don’t have a blog either, hopefully this is the correct comment section. Please tell us if you have a place where we can view all of the recipies :) Thank you!!!

    Cream of Carrot soup

    1 cup diced carrots
    3 tablespoons flour
    1 tablespoon minced onion
    salt and pepper to taste
    1 cup boiling water
    2 1/2 cups milk, scalded
    3 tablespoons melted butter or butter substitute combine carrots and water. Cover. Simmer until carrots are tender. rub through sieve. Brown onion in butter or butter substitute. Add flour, mix until smooth. Add milk slowly, stirring constantly. Cook over hot water (double boiler) until thick. Add carrots and the water in which they were cooked. Season to taste. Heat thoroughly. 6 servings, ENJOY!!

  7. Julie Pettibone posted on March 5, 2012 at 6:52 am (#
    307
    )

    I don’t have a blog. Here is my recipe for Ham & Potato soup. It is not an original recipe.. just something I like.

    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    3 1/4 cups water
    2 tablespoons chicken bouillon granules
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons butter
    5 tablespoons all-purpose flour
    2 cups milk

    Directions

    Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
    In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
    Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

  8. Julie Pettibone posted on March 5, 2012 at 6:53 am (#
    308
    )

    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    3 1/4 cups water
    2 tablespoons chicken bouillon granules
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons butter
    5 tablespoons all-purpose flour
    2 cups milk

    Directions

    Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
    In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
    Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

  9. katie s posted on March 5, 2012 at 6:54 am (#
    309
    )

    Black bean and sweet potato soup

    1 T olive oil
    1 red onion, chopped
    3 cloves garlic, minced
    1 large sweet potato, peeled and chopped
    1 roasted red pepper, chopped (you can use jarred)
    2 cans low sodium vegetable broth (15 oz. size)
    2 cups water
    3 cans low sodium black beans, rinsed and drained
    3 cans diced tomatoes with green chiles
    1 T chili powder
    2 teaspoons cumin
    Dash of red pepper flakes
    1/2 bunch of cilantro, chopped
    Salt and pepper, to taste

    directions:
    1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
    2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
    3. Add in the broth, water, black beans, and tomatoes. Stir well.
    4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
    5. Season with salt and pepper and serve hot.

  10. Heather G posted on March 5, 2012 at 6:55 am (#
    310
    )

    Crockpot chili

    2 cans of pinto beans
    2 cans of kidney beans
    1 tbsp of chili powder
    1 onion chopped
    1/2 green pepper chopped
    1/4 tsp of cheyenne pepper
    1 tsp of garlic
    2 tbsp Worchester sauce
    1 can of tomatoes
    1/4 cup organic ketchup

    add it all to crockpot and simmer for 4 hours or longer the longer you wait the better it tastes

  11. Bree posted on March 5, 2012 at 6:56 am (#
    311
    )

    BLT SOUP
    I found & tweaked this recipe when my husband went on a soup diet over the season of Lent. I needed to use a head of lettuce before it went bad & this recipe was a hit! Unique & yummy!
    Ingredients
    * 6 slices bacon, finely diced, set aside some crispy pieces for garnish
    * 1/2 cup diced onions
    * 2 tablespoons butter
    * 3 cups finely chopped iceberg lettuce
    * 1/2 cup flour
    * 3 1/2 cups fresh or canned chicken broth, heated
    * 1 cup diced fresh tomatoes
    * 1/8 teaspoon nutmeg
    * 1/8 teaspoon ground red pepper
    * 1 cup heavy cream
    * 1/4 cup mayonnaise
    * 1/4 cup sour cream

    Directions
    In a large pot, cook the bacon until lightly browned. Add onions 7 cook, stirring, until soft. Add butter & stir until melted. Add lettuce and saute for a couple minutes. Sprinkle flour into the pot, then stir it until well blended. Remove the pot from the heat & add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce heat & simmer gently for a few minutes. Add the cream and mix well. Then mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon. Toast croutons make a nice garnish. Also, feel free to have some fun with this & improvise. I’ve added chicken, beans & noodles to this at different times & it’s always turned out yummy!

  12. Anna posted on March 5, 2012 at 6:57 am (#
    312
    )

    Not an original recipe but I LOVE it.

    1 Onion, medium, chopped
    1 1⁄2 teaspoons Garlic Powder
    1 tablespoon Canola Oil
    2 cups Chicken, cooked and shredded.
    2 cans Great Northern Beans, drained and rinsed
    1 can Chicken Stock, 14-1/2 oz
    1 teaspoon Salt
    1 teaspoon Ground Cumin
    1 teaspoon Dried Oregano
    1⁄2 teaspoon Pepper
    1⁄4 teaspoon Cayenne Pepper
    1⁄2 cup Sour Cream
    1⁄2 cup Heavy Whipping Cream

    Step 1 In a large saucepan, saute chicken, onion and garlic powder in the canola oil.
    Step 2 Add beans, broth, and seasonings.
    Step 3 Bring to a boil, reduce heat and simmer for 15 minutes.
    Step 4 Remove from heat. Stir in sour cream and whipping cream.

  13. Zoe Packman posted on March 5, 2012 at 6:58 am (#
    313
    )

    Vegetarian Chili a Molé
    Serves 8-12
    Preparation time: 45 minutes, Cook time: 30 minutes

    Ingredients:
    ¼ cup olive oil
    2 large onions, chopped
    1 small jalapeño, seeded and minced
    ½ small red bell pepper, chopped
    6 cloves garlic, minced
    3 tablespoons balsamic vinegar
    3 tablespoons chili powder
    1 tablespoon cumin
    1 teaspoon cinnamon
    1 (28-ounce) can San Marzano tomatoes
    5 tomatoes, chopped
    3 tablespoons and 2 teaspoons dark cocoa powder
    1 tablespoon blackstrap molasses
    2 (14-ounce) cans pinto beans, drained and well rinsed
    1 (14-ounce) can black beans, drained and well rinsed
    1 (12-ounce) can low sodium vegetable broth 1¼ cup frozen corn, defrosted
    1 sweet potato, baked*, chopped
    ½ cup cilantro, chopped
    1 lemon, juiced

    Directions:
    Preheat a large pot (at least 6-quarts) over medium-high heat and add the olive oil. Add the onions and peppers and sauté two five minutes until slightly softened. Add the vinegar and minced garlic and allow the mixture to cook another 8-10 minutes until the onions are softened and translucent.

    Add the chili powder, cinnamon, and cumin and allow it to cook for another minute. Pour in the canned and fresh tomatoes, the cocoa powder, and the molasses. Break up the canned tomatoes with the back of a wooden spoon or a potato masher and add in the beans, broth, corn and sweet potato.

    Cover and bring to a gentle boil, then lower the heat and simmer for 15 minutes. Remove the lid and allow it to simmer for another 15 minutes. Stir in the lemon juice and cilantro and serve.

  14. Amanda Carson posted on March 5, 2012 at 6:58 am (#
    314
    )

    Hi, I don’t have a blog, I’m a mum with 4 kids so I don’t get much down time as it is. our food processor broke last year and it is very low on the list of necessities according to my hubby to justify a replacement (NOT to me! I used that thing for everything, now cant make doughs and puree soups amongst other things!) our favourite soup in this house (kids outvote us) is a simple Pumpkni soup; I dont have an exact recipe, but throw in one large skinned diced pumpkin, 1 large leek, 2-3 grated potatoes, 1 sweet potato a few cloves of garlic and about 1-2 litres of chicken and vegetable stock. simmer till cooked, then puree to remove any lumps, serve with foccacia smothered with butter, a dollop of sour cream and freshly milled pepper. I will share on facebook :)

  15. Pinky posted on March 5, 2012 at 6:59 am (#
    315
    )

    I don’t have a blog either, as I see most don’t. I am a dieter and this recipe is very low calorie, and amazingly tasty… Breakfast fruit Soup

    6 tbsp. quick cooking tapioca
    Equivalent of 4 tbsp. sugar substitute
    1 1/4 c. diet 7-Up
    4 c. water
    1 (12 oz.) can frozen orange juice concentrate
    5 c. assorted canned fruit, drained
    2 tbsp. lemon juice

    Peaches, pears, pineapple, apricots, sweet cherries, etc.

    Combine tapioca, sugar substitute and 2 cups water in a large saucepan. Bring to full boil, stirring constantly. Remove from heat. Add remaining liquid and orange juice concentrate; stir until thoroughly blended. Cool for 15 minutes, stir and transfer to refrigerator storage container with cover. Chill. When soup is lightly thickened, stir in fruits and lemon juice. Serve in dessert dishes or bowls. Serves 10.

  16. Judy posted on March 5, 2012 at 7:00 am (#
    316
    )

    Moroccan Stew

    2 tsp olive oil
    1c. chopped onions
    1/2c each diced celery and green pepper
    3 cloves minced garlic
    3 c veggie broth
    3 c peeled, cubed sweet potatoes
    1 can diced tomatoes
    1 can chickpeas, drained
    1 tsbp lemon juice
    2 tsp grated gingerroot
    1 tsp each cumin, curry powder, coriander and chili powder
    1/2 tsp salt & pepper
    14 c raisins
    4 tbsp peanut butter and chopped, fresh cilantro

    – all in large pot expect raisins, pb & cilantro, bring to a boil, cover and reduce heat to a simmer for 20 mins. Stir in PB, raisins and cilantro, mix well.

    YUM!
    Thanks, Soupapalooza!

  17. Helen posted on March 5, 2012 at 7:01 am (#
    317
    )

    My family enjoys Southwestern Bean Soup (with Chicken or beef or just veggies)
    1 large can diced tomatoes
    1 can black beans, drained and rinsed
    1 can kidney beans, drained
    1 can niblet corn, drained
    1 large can tomato sauce
    1 pkg. taco seasoning
    Optional: cooked, shredded chicken or browned ground beef Heat to boiling and then simmer as desired. May add onion or garlic or other seasonings to taste. Serve with grated cheddar cheese and a dollop of sour cream on top. Delicious with tortilla chips or cornbread muffins! Enjoy!

  18. Sheila Von Eye posted on March 5, 2012 at 7:02 am (#
    318
    )

    CABBAGE SOUP
    1 pound ground beef
    1 clove garlic, minced
    2 1/2 ounces onion, chopped, 1 small
    28 ounce can diced tomatoes
    1 pound cabbage, chopped, 1/2 medium
    3 stalks celery, coarsely chopped
    2 cups chicken or beef broth
    1 teaspoon beef bouillon granules
    1 teaspoon salt, or to taste
    1/2 teaspoon pepper, or to taste
    2 teaspoons granular Splenda or equivalent liquid Splenda

    In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste.

  19. Emily posted on March 5, 2012 at 7:05 am (#
    319
    )

    Love these soup recipes! We started having “souper” Sundays recently and I always am looking for something new to change it up a bit. I am copying down a ton of recipes from your giveaway comments. Thanks!

    Here’s our favorite recent soup. It is a Moosewood recipe that I have altered some:

    Potage Jacqueline (Sweet Potato Bisque)
    2 T coconut oil (or olive oil)
    2 cups chopped onions
    1 stalk celery, chopped
    1 tsp. grated fresh gingerroot (or about 1/4 t ground ginger)
    3 medium-sized sweet potatoes, peeled and thinly sliced
    4 cups water
    1 bay leaf
    1/2 tsp. salt
    Black pepper to taste
    1 1/2 cup milk (some of this can be cream instead)

    1. Sauté onions in the oil until translucent and very soft, stirring occasionally. Add celery and ginger, and continue to cook until onions begin to brown. Add sweet potatoes, water, bay leaf, salt and pepper, and bring to a rapid boil. Reduce heat, cover and simmer 15 to 20 minutes, until sweet potatoes are tender.

    2. Remove and discard bay leaf. In blender or food processor, purée small batches of soup mixture with milk and heavy cream. (Or use a stick blender–easy!) Adjust salt and pepper to taste, and reheat gently, but do not boil.

  20. Jessica posted on March 5, 2012 at 7:06 am (#
    320
    )

    I don’t have a blog so I will leave my recipe on here. I love green tomato stew! Bread and brown stew beef, chop up onions & green tomatoes. Add all to a pot & add beef stock & spices of your choosing. YUM!!!

  21. Annette D posted on March 5, 2012 at 7:07 am (#
    321
    )

    Tortilla Soup Recipe

    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients

    6 (6-inch) corn tortillas, preferably a little old and dried out
    1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
    1/2 cup chopped onion
    2 cloves garlic, minced
    1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)
    4 cups chicken broth or homemade chicken stock
    1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
    1/2 teaspoon coarse salt (kosher or sea salt)
    1 1/2 cups shredded cooked chicken
    1 ripe avocado
    1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
    Chopped fresh cilantro
    1 lime, cut into wedges

    1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

    2 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

    3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

  22. Mary posted on March 5, 2012 at 7:08 am (#
    322
    )

    This is my go to soup recipe for All American Cheeseburger Soup from my Better Homes and Garden’s Cookbook

    ingredients
    1 pound ground beef
    1 medium onion, chopped
    1 stalk celery, chopped
    2 cloves garlic, minced
    2 tablespoons all-purpose flour
    2 14 ounce can lower-sodium beef broth
    2 medium potatoes, scrubbed and coarsely chopped
    1 14 1/2 ounce can diced tomatoes, drained
    1 8 ounce shredded cheddar and American cheese blend (2 cups)
    1 6 ounce can tomato paste
    1/4 cup ketchup
    2 tablespoons Dijon-style mustard
    1 cup whole milk
    Toasted buns or rolls
    Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

    directions
    1. In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender.
    2. Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings. Makes 6 main-dish servings.

    Its SO delicious!

  23. DavetteB posted on March 5, 2012 at 7:20 am (#
    323
    )

    I added my Navy Bean soup. The original recipe was from USAir (they are out of business), but we have been making variations for about 30 years now. My notes are posted to show the variations. I think that it is ‘company-good’.

  24. Ronna posted on March 5, 2012 at 7:33 am (#
    324
    )

    I don’t have a blog so here is my recipe:
    (If I win, I would love the Kitchen Aid Mixer…..I have always wanted one!!!!)

    Creamy Cantonese Scallop Soup

    4 cups chicken stock
    8 ounces bay scallops
    1/4 cup cornstarch
    1/2 cup water
    1 spring onion, chopped
    1/2 cup shredded cabbage
    1/4 cup thinly sliced carrots
    1/4 cup chopped celery
    1 teaspoon salt
    1 teaspoon soy sauce
    1/2 teaspoon chili powder
    1 tablespoon white vinegar
    1/2 cup chow mein noodles

    Place stock in a large saucepan over high heat and bring to a boil. Add scallops; simmer for about 2 minutes. In a small bowl whisk cornstarch with water; add to saucepan. Cook and stir until mixture comes to a boil. Stir in spring onion, cabbage, carrots, celery, salt, soy sauce, chili powder and vinegar. Simmer for 3 minutes. Ladle into soup bowls. Sprinkle with chow mein noodles.
    6 servings

  25. Rachel posted on March 5, 2012 at 7:35 am (#
    325
    )

    a kitchenaid stand mixer is one of my big girl dreams (i’m just now 31), and so i’m including my favorite recipe for a roasted cauliflower soup (my roommate is vegan and this soup makes us BOTH happy!) the flavor profile reminds me of the comfort of eating chicken soup!

    ingredients:
    1 lg head of cauliflower, cut into florets
    3 carrots, peeled and cut into bite-sized chunks
    olive oil
    freshly ground black pepper
    1 medium yellow onion, chopped
    3 cloves garlic, chopped
    4 cups vegetable broth (we use Penzey’s veggie broth concentrate)
    1 cup water
    1/3 cup chopped fresh dill (or more if you’re like me!)
    salt

    Directions:
    Preheat oven to 400ºF. Place cauliflower florets and carrots into a large bowl. drizzle with olive oil and toss to coat. spread in a single layer on a baking sheet and season with ground pepper. Roast vegetables in the middle of the oven until tender and golden brown, stirring occasionally, for about 25 to 35 minutes.Remove from oven and transfer back to the bowl you used earlier.

    Peel and chop onion and garlic while the cauliflower mixture roasts. When it’s ready, heat a large, heavy pot or dutch oven over a medium flame. Add a tablespoon of olive oil and sauté onion until softened and translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cauliflower mixture to pot, along with broth and water. Bring to a boil and reduce heat to low to let soup simmer 20 minutes or so.

    Toward the end of this time, carefully ladle out 3 cups of cauliflower and broth and purée it in a food processor or blender. Return the purée to the soup pot and stir to blend. Remove from heat, stir in the fresh dill and adjust seasoning with salt. Serve.

    adapted from http://www.blue-kitchen.com/2008/11/19/a-big-warm-bowl-of-comfort-roasted-cauliflower-and-dill-soup/

  26. Shannon Glaser posted on March 5, 2012 at 8:07 am (#
    326
    )

    My favorite soup is one of the easiest soups to make!!! Not healthy at all, but oh so yummy!!

    Chicken enchilada sopu

    2 cans cream of chicken soup
    2 cans of enchilada sauce (red, not green) If sizes are different, get as close to a 1 to 1 ratio with soup and sauce)
    2 cups milk
    2 cups shredded cheese (Mexican blend is best.)
    Fajita chicken, cut into bite size pieces. 2 or 3 breasts, depending on your meat to soup ratio preference.

    Dump everything into a pot, stir, and heat until preferred temp. Top with crumbled tortilla chips, sour cream, and more shredded cheese. Enjoy!!

  27. katie s. posted on March 5, 2012 at 8:08 am (#
    327
    )

    Lentil Potato Soup

    3 carrots

    3 small onions

    1 cup chopped celery stalk and leaves (mine were frozen)

    8 cups water

    2 garlic cloves, cut in half

    3/4 cup red lentils, dried

    5-6 medium potatoes

    1 tsp dried parsley

    1/8-1/4 tsp pepper, according to taste

    salt, to taste

    1 tsp thickening agent (optional)

    drizzle of olive oil for serving

    Finely chop the onions and carrots, place on a stove top pot with the water, celery and garlic. Allow to boil for 25-30 minutes. Add the dried lentils and cook for 25-30 minutes.

    Dice the potatoes, add to the soup and stir well. Add the salt to taste, and cook for another 10-15 minutes, until the potatoes are tender. Add seasonings and, optionally, thickening agent, adjusting to taste if needed. Cook for 2-3 more minutes, remove from stove top and drizzle with some oil.

  28. DavetteB posted on March 5, 2012 at 8:12 am (#
    328
    )

    I added a link to my son’s favorite Vegetable Beef Barley soup (4th paragraph down).
    It is ‘souper’ easy to make, pun intended ;o)

    PS: I tweeted about the link-up

  29. DavetteB posted on March 5, 2012 at 8:17 am (#
    329
    )

    I’m following your food (&related) boards
    I love the idea of making a board to keep track of your linkups!
    I’m going to make a board for that now.

    Pinterest.com/DavetteB

  30. christina karnes posted on March 5, 2012 at 8:19 am (#
    330
    )

    I am not a big soup fan, but I could eat a whole pot of this:
    Taco Soup

    2 pounds ground beef
    1 (1.25 ounce) package taco seasoning mix
    1 1/2 cups water
    1 (15 ounce) can mild chili beans
    1 (15.25 ounce) can whole kernel corn, drained
    1 (15 ounce) can pinto beans, rinsed and drained
    1 (14.5 ounce) can stewed tomatoes
    1 (10 ounce) can diced tomatoes with green chile peppers
    1 (4 ounce) can chopped green chilies
    1 (1 ounce) package ranch salad dressing mix

    In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

  31. christina karnes posted on March 5, 2012 at 8:31 am (#
    331
    )
  32. christina karnes posted on March 5, 2012 at 8:34 am (#
    332
    )

    I follow you on Pinterest http://pinterest.com/christinapins/

  33. Mercedes@Satisfy My Sweet Tooth posted on March 5, 2012 at 9:38 am (#
    333
    )

    I linked up two soup recipes and i Retweeted the Soupapalooza!

  34. Mercedes@Satisfy My Sweet Tooth posted on March 5, 2012 at 9:39 am (#
    334
    )

    I followed Kristen on Pinterest!

  35. Taylor posted on March 5, 2012 at 9:39 am (#
    335
    )

    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.

  36. Mercedes@Satisfy My Sweet Tooth posted on March 5, 2012 at 9:39 am (#
    336
    )

    I followed TidyMom on Pinterest!

  37. Deborah Lundgren Centanni posted on March 5, 2012 at 12:08 pm (#
    337
    )

    Irish Lamb Stew – Just in time for St. Patrick’s Day!!!
    Ingredients:
    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

    Directions:
    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!

  38. Lisa @ Stop and Smell the Chocolates posted on March 5, 2012 at 12:19 pm (#
    338
    )

    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!

  39. Deborah Lundgren Centanni posted on March 5, 2012 at 12:31 pm (#
    339
    )

    I shared my previous post on Facebook… Irish Lamb Stew – Just in time for St. Patrick’s Day!!!
    https://www.facebook.com/profile.php?id=1475618501

  40. Michelle Carey posted on March 5, 2012 at 12:43 pm (#
    340
    )

    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

    Directions:
    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)

  41. Cookin' Canuck posted on March 5, 2012 at 3:11 pm (#
    341
    )

    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.

  42. Lasairiona posted on March 5, 2012 at 3:23 pm (#
    342
    )

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

  43. Lasairiona posted on March 5, 2012 at 3:24 pm (#
    343
    )

    I added your comment about soupapalooza at the bottom of my blog post – http://icemaiden013.wordpress.com/2012/03/05/my-first-attempt-at-soup-making-with-crystal/

  44. Lasairiona posted on March 5, 2012 at 3:25 pm (#
    344
    )

    I tweeted about your giveaway @icemaiden013

  45. Lasairiona posted on March 5, 2012 at 3:26 pm (#
    345
    )

    I follow both Kristen and Tidymom on Pinterest – Lasairiona McMaster

  46. Gwyn M posted on March 5, 2012 at 3:51 pm (#
    346
    )

    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!

  47. Heather K Miller posted on March 5, 2012 at 9:55 pm (#
    347
    )

    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!

  48. Amy Jo Drown posted on March 8, 2012 at 12:32 pm (#
    348
    )

    Corn Chowder

    Ingredients:
    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

    Directions:

    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

  49. Andrea Porter posted on April 18, 2012 at 2:53 pm (#
    349
    )

    I follow tidymom on pinterest! :)

  50. Berenice posted on December 26, 2013 at 3:28 pm (#
    350
    )

    Great post.

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