2nd Annual #SoupaPalooza Link Up
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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!
RELATED: Creamy Chicken and Wild Rice Soup
What’s a PARTY with out prizes?
A bigger and better SoupaPalooza means even bigger and better prizes from some wonderful sponsors!!
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. Include “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset” in 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: https://tidymom.net or https://dineanddish.net Pls RT
Instagram photo’s of your soup or making your soup using the hashtag #shotofsoup and/or #soupapalooza
- Follow Kristen and TidyMom on Pinterest (leave a comment letting us know) and be sure to check out the #Soupapalooza 2012 Pinterest Board
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.
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Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
CHICKEN PEPPER SOUP
6 chicken breast—boil, cube
6 peppers (red, yellow, orange)—cut, boil for 15-20 min. in chicken stock
2 large cans of cream of chicken soup
2 boxes uncle ben’s wild rice
2-4 cups water
Add soup, chicken breast, peppers and chicken stock, rice and seasoning packets, add water cook for 2-3 hours.
Bean & Sausage Soup – beyond wonderful
1# pinto beans, rinsed, drained & soaked overnight in 4 C. water
3 1/2 cups water
1 C chopped celery with leaves
2 onions, chopped
3 cloves garlic, minced
1 small hot red pepper, crushed
1/2 tsp. salt
1 tsp. coriander
1/4 tsp cloves
1 1/2 # Polish sausage in 1″ pieces, peeled
sour cream
In large heavy pot combine beans, their soaking liquid, and 3 more C. water, plus remaining ingredients except for sausage and sour cream. Cover and place in cold oven, setting temperature at 375. Bake, stirring twice, about 2 1/2 hours until beans are tender. Mash slightly, stir in sausage and 1/2 C water if needed. Bake, covered, another hour. Serve with large dollop of sour cream. We serve this on New Year’s Eve with champagne followed by creme brulee.
I linked my Beef Stew recipe.
I linked my Potato, Sausage & Kale Soup.
I follow Kristen on Pinterest.
I follow Cheryl on Pinterest.
I linked my Russian Mushroom & Potato Soup 🙂
Also linked my Pasta e Fagioli
I follow both Kristen and Tidy Mom on Pinterest
I linked up my slow cooker beef stew! Thank you for hosting! I see so many delicious things I want to try
I tweeted!
I follow you both on pinterest.
I tweeted this @andreamofme.
ST. MICHAEL ALLEY’S WHITE CHILI (This was from the newspaper Tulsa World….a clone version of a soup/chili that used to be served at an eatery that no longer exists…it’s good and a bit spicy)
2 yellow onions, chopped
5 cloves garlic, finely chopped
2 pounds cooked chicken, chopped
6 (1-pound) cans great Northern beans
1 (4-ounce) can chopped green chilies
3 cups chicken broth
1/3 cup chopped jalapenos
2 teaspoons chili powder
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 (16-ounce) can chopped tomatoes, drained
Salt and pepper, to taste
2 teaspoons oregano
1. Saute onions and garlic until onions are clear.
2. Add remaining ingredients and cook on medium heat, stirring every 10 minutes or so until mixture is hot and well blended, about 45 minutes.
I already followed you on Pinterest, but now I follow Kristen too!
I linked up my Crock Pot Chicken Enchilada Soup! It really is AMAZING! 🙂
I also linked up my Broccoli Cheddar Soup! Another Great one! Lots of great looking soup ideas linked up! Thanks for this amazing giveaway and all the new recipes!
I tweeted about the giveaway 🙂
I am following both Kristen and Cheryl on Pinterest 🙂
I follow Cheryl on Pinterest
I liked my Kale Soup 🙂
I tweeted!
I am following you both on Pinterest!
Bread Bowl Chowder Makes about 4 servings
Ingredients:
2-3 slices of bacon, diced
1/2 medium onion, diced
2 Tbsp butter
3 Tbsp flour (I used whole wheat flour)
1-2 cans of canned clams
Reserve liquid from the canned clams + water up to 2 cups
6-8 small golden potatoes
1/2 tsp dried thyme or 1 tsp of fresh thyme if you have it
1 cup milk (I used non fat – use whatever you have)
1 cup of heavy cream
salt and pepper to taste
Sourdough bread bowls (not necessary but so yummy!)
Note: most recipes call for bay leaf but I didn’t feel like paying $3 for a whole thing of leaves when I would only use a few so I left it out and it still tasted fine
My first thing is to prep all your ingredients. This means dicing the clams (if you bought them whole), bacon, onion and potatoes before putting anything on the stove and pulling out all the other ingredients on your kitchen counter. As I’ve learned through tons of cooking mishaps, when you aren’t prepared is when you get in trouble with cooking and burning things.
In your large pot cook your bacon until almost crisp. Add the diced onion and butter. After the butter is melted, add the flour slowly to the mixture and stir to blend. This will help thicken the chowder. While this mixture is cooking (you want the onions to be softened) pour the liquid from the canned clams into a large measuring cup and then fill with water until you get about 2 cups of water/clam liquid mixture. (I used 2 cans of clams so I had about 1 cup of clam liquid and 1 cup of water).
Add the clam liquid/water mixture, diced potatoes, thyme and milk to the mixture. Bring to a boil, continue to stir it as it boils. Reduce the heat and simmer for about 15-20 minutes or until the potatoes are tender, stirring occasionally.
Add clams and heavy cream and bring to a simmer. Cook for only a few minutes more (you just want to heat up the clams since they are already good to go) but don’t cook too long as you don’t want your clams to get tough.
Add salt and pepper to taste and you are done!
just shared my carrot lentil soup + beer bread recipe
Also shared the soup love on twitter (@eatmakeplay)
this was inspired by a recipe for Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach recipe from Kalyn’s Kitchen
Kielbasa and White Bean Stew with Tomatoes and Kale
3 garlic cloves diced
1 stalk celery diced
1 medium onion diced
white pepper to taste
1 package kielbasa sliced & quartered
1 can diced tomatos
3 cans white kidney beans
4 cups vegetable broth
approximately 1 cup chopped kale
Cook onion and celery in olive oil for approximately 3 minutes, add garlic and cook for another minute. Season with white pepper and add undrained beans, tomatoes, kielbasa, vegetable broth and simmer for 20 minutes. Stir kale into soup and shut off heat. Let sit for 10 minutes and is ready to serve. I served this with cornbread for a fast easy meal.
I follow you both on Pinterest.
I linked up my Basque Fish Soup recipe, just in time for Fridays during Lent.
I shared on Twitter (@RandomRecycling)
I am following on Pinterest as well, all the great boards!
What a great giveaway! Perfect time of year to conquer a great new soup recipe!
Linked up!! 🙂 This is super fun! 🙂
tweeted too!! 🙂
Also linked up a Smokey Three Bean Chili in addition to Italian White Bean Soup! Thanks for Soupapalooza!! 🙂
I’ve happily linked up my family favorite FRENCH ONION SOUP – ENJOY!
BBQ Chicken Pizza Soup from the blog Picky Palate
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn with peppers, drained
2 12 oz cans Swanson’s Chicken, drained, or cooked, chopped chicken
1 1/2 Cups Chicken Broth
1/2 Cup BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt
1/2 Cup fresh cilantro leaves, chopped
1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro.
4-6 servings
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.
I linked up my pasta e fagioli soup 🙂
I linked up my Taco Soup Recipe!
I tweeted for you
https://twitter.com/#!/mommyhead/status/174993296001728512
I follow Kristen on Pinterest
I follow Tidy Mom on pinterest
I am so glad I found this link up! I LOVE soup!! and the prizes look fabulous! Thank you sooo much!!!
Oh, I linked up my Chicken Taco Soup!
I also shared this on Facebook https://www.facebook.com/asimplyklassichome?ref=tn_tnmn
I follow Tidymom on Pinterest
I also linked up my Hamburger Soup
I love Soupapalooza! There are so many great recipes I have to try. What a great sharing network. I linked my Black Bean Chili…
http://notjustbaked.com/?p=636
I follow Kristen on Pinterest!
I follow Cheryl on Pinterest!
I don’t have a blog, but this is one of our favorite soups. I originally got the recipe from Becky Higgins Blog, but have made a few changes to make it my own.
CREAMY MUSHROOM & CHICKEN SOUP
6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1/2 lb.white button mushrooms, sliced
1/2 lb. baby bella mushrooms, sliced
3/4 c. grated carrots
3 c. quartered baby red potatoes
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken (I use a rotisserie chicken from the grocery to make it faster)
In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, carrots, potatoes and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes. Add the cream and the parmesan cheese a few minutes before serving and let heat through. Serve with additional parmesan cheese if desired. Makes a great meal with a loaf of crusty bread, fresh butter and a salad.