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.

    Yum
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+

386 comments

  1. I entered my blog post for SOPA DE VEGETALES Y CARNE DE RES (BEEF VEGETABLE SOUP) at

  2. I tweeted about the soupapalooza!

  3. I follow both ladies on Pinterest!

  4. This may not sound like an exciting soup- but it is simple, spicy, and sweet. It is named after a dear friends late mother, who perfected it during the long Iowa summers. She would routinely make this after walking through her garden picking vegetables. I hope you enjoy it as much as my family does.

    Jeannie’s Soup

    I pound hamburger cooked and drained with a small onion
    2- 14.5 oz cans of stewed tomatoes, chopped*
    1 15 oz can beef broth
    I cup cubed potatoes
    1 cup sliced carrots
    1 cup diced celery
    1/2 cup chopped green pepper
    1 cup water
    1/4 cup quick barley
    1/4 teas. thyme
    1/4 teas. oregano
    1/4 teas. sweet basil
    1/4 teas. crushed red pepper
    1/2 cup ketchup
    1/4 cup brown sugar
    salt and pepper to taste.

    cook above ingredients until vegtables are tender- approx 20 minutes
    * can use fresh tomatoes from the garden or frozen from harvest

  5. I linked up my Chicken Stew

  6. I linked up my Unstuffed Pepper Meatballs

  7. I don’t have a blog but here is my delicious winter cheddar and broccoli soup recipe. Good luck to everyone that has entered!

    Ingredients:

    1 teaspoon pink rock salt
    1 teaspoon paprika
    2 teaspoons whole grain mustard
    2 tablespoons of good quality extra virgin olive oil
    2 small shallot, chopped finely
    2 medium cloves garlic, chopped finely
    1 small red onion, chopped finely
    1 large potato, peeled and cut into cubes (to make about 1.5 cups)
    1 teaspoon chives, chopped finely
    3.5 cups vegetable broth
    1 large broccoli, chopped into small florets (to make about 2.5 cups)
    3 cups grated tasty cheddar (plus 0.25 cups for garnish)

    Method:

    Preheat oven to 180°C.

    Pour olive oil into a large saucepan over a medium heat and stir in shallots, red onion and salt, and saute for 3 minutes.

    Stir in the potatoes and cover and cook for about 5 minutes (or until potatoes are soft). Stir in the garlic, paprika and broth, and bring to a boil (and the potatoes are tender). Add broccoli and simmer (until broccoli is tender).

    Remove the soup from heat and puree with blender (watch out, it’s hot!). Add the cheddar to blender slowly, along with the mustard. Depending on how you like your soup, add more broth if you like thinner.

    Serve in a deep bowl. Add cheddar and chives to garnish. For something extra, toast some crusty bread with butter and chop roughly for some yummy croutons.

    Serves 4.

    Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

  8. I posted a delicious but easy Nigerian goat meat recipe:)

  9. “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset” join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset Filed Under: 5 […]

  10. I love soup! I don’t have a blog, yet…
    Here is my recipe for what I call my fridge drawer soup. What ever I have, goes in.

    1.5 lb spicy italian sausage ( or ground beef, or ground pork, or whatever you have)
    1 large onion, chopped
    4 large carrots, chopped
    4 celery stalks, chopped
    4 cloves of garlic, crushed and minced
    if you have then: throw them in: chopped fennel bulb, chopped parsnips
    28 oz can tomatos, either diced, crushed or even pureed (what ever you’ve got)
    olive oil for sauteing
    3 Qt chicken stock (either boxed or homemade)
    1 C lentils

    brown sausage, remove from pot and set aside
    saute veggies in olive oil until tender, add tomatos and let simmer for a bit
    add stock and bring to boil. add lentils and reduce heat.
    Continue to simmer till lentils are tender.
    serve over cooked pasta or rice. Garnish with a healthy sprinkling of grated romano cheese.

  11. 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!

  12. Pingback: Maple Beef Stew | Create With Joy

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

  14. Posted my homemade noodle soup. Thanks for the opportunity!

  15. Pingback: White Bean Soup Shots

  16. Pingback: Frugal Recipe – Navy Bean Soup

  17. Pingback: Nutty and Spicy North African Squash and Sweet Potato Soup with Kale « vegetarian epicurean

  18. Pingback: Soupapalooza | Soup party | TidyMom

  19. 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.

  20. 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!!

  21. 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.

  22. 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.

  23. 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.

  24. 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

  25. 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!

  26. 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.

  27. 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.

  28. 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 :)

  29. 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.

  30. 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!

  31. 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!

  32. 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.

  33. 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.

  34. 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!!!

  35. 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.

  36. 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!

  37. 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’.

  38. 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

  39. 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/

  40. Pingback: Time Saver Tuesday Tip – MYO Instant Meals

  41. 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!!

  42. 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.

  43. 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

  44. 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

  45. 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.

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

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

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