Dine and Dish

Food blog with family recipes

2nd Annual #SoupaPalooza Linkup and Giveaways

Cheryl from TidyMom and I have been anxiously awaiting this day. The 2nd Annual SoupaPalooza Linkup Party is finally here!

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!

A bigger and better SoupaPalooza means even bigger and better prizes from great sponsors!

Share your favorite soup recipe for a chance to win!

A special thanks to KitchenAid, Red Star Yeast and Le Creuset for providing these great prizes for SoupaPalooza!

So many great prizes from some truly great sponsors!

Participating in SoupaPalooza is simple! Here’s how:

How to Participate in SoupaPalooza

Required:

1.  Write and post a recipe on your blog featuring a soup, stew, chili, or chowder. (Your post 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 in your posts to be eligible for prizes.)

3. Add your link to your soup post to the widget on either TidyMom or Dine and Dish (Cheryl and I have the same widget code, so only add it on one site) and leave a comment letting us know you linked up. The great news is you can link up to TWO soups!

4.  Don’t have a blog? No problem! Simply leave your recipe or a link to your favorite soup recipe in the comments section of either Dine & Dish or TidyMom during the week of 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 separate comment on either blog letting us know you’d done this.)

Sample Tweet: Join @DineandDish & @TidyMom for #Soupapalooza  Share your recipes (and WIN) here: http://tidymom.net or https://www.dineanddish.net Pls RT

Instagram photo’s of your soup or of you 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

Simple enough, right?  We will keep the linky open through Monday March 5th. 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!

Disclaimer: Thank you to KitchenAid, Red Star Yeast and Le Creuset for providing compensation and prizes for Soupapalooza. As always, all opinions expressed are my own.

 

 

 

Reader Interactions

Comments

  3. haniela says

    I’m loving this whole concept.
    I love soups and stews, one can never have enough recipes for soup!
    I just added my Knockwurst Split Pea Soup. Hope to add one more by the end of this project. Thanks.

    Reply

  20. Dena Hamlin says

    My blog is long dead but here is my favorite quick and easy but so ridiculously tasty potato soup recipe.

    CROCK POT POTATO SOUP
    8-10 medium potatoes, peeled and diced
    1 small onion, chopped
    1/2 pound bacon, crisped, drained, and crumbled
    1 (8 oz) pkg. cream cheese, softened
    3 (14.5 oz) cans chicken broth or 1 lg. boxed container of broth
    1 can cream of chicken soup
    1/4 tsp. pepper
    (I usually add 1 tsp or so of dried oregano as well to taste and a bay leaf or two)

    Put the potatoes, onion, and bacon in the crock pot.
    I like to cook my bacon first, then carmelize the onions in the bacon fat and add all that delicious flavor on into the crock
    Combine the other ingredients (cream cheese, chicken broth, chicken soup, pepper) in a large bowl and whisk together.

    Add the mixture to the crock pot, and cook on low for 8-10 hours or high for 4-5 hours (time will vary depending upon your crock. Mine never takes this long.)

    Near the end of cooking, pour about 1/3 of the soup into the blender or use an immersion blender, and mix it. This helps the soup to thicken up. *Don’t skip this step! The soup will look runny and chunky, but you pop some of it in the blender and you will have this gorgeous thick soup!*

    Variations:
    -Add some cheese, or substitute the cream of chicken soup for cheese soup
    -Add corn or other veggies to make chowder

    Top with crumbled bacon bits, sour cream and chives or green onions, if desired

    Reply

  34. Nancy Ryder says

    LEMON CHICKEN NOODLE SOUP

    Olive oil, as needed
    1 large onion, sliced
    2 bay leaves
    4 stalks celery, diced
    1 tsp. cinnamon
    2 carrots, chopped
    4 c. Chicken stock
    2 lemon, halved
    Nutmeg
    Salt
    Ground pepper
    2 cloves garlic, minced
    1 c. small shell pasta
    1/2 tsp. crushed red pepper flakes
    1 bunch thyme, tied 1 bunch cilantro, chopped
    2-16 oz. cans white beans
    3 pounds bone-in chicken thighs
    (coat with small amount of olive oil, S & P – bake 350 for 20 minutes, cut into chunks)

    Coat a large stockpot with olive oil and add onions, celery and carrots. Season with salt, to taste and bring the pot to medium high heat. Cook the vegetables until they start to soften, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2-3 minutes. Add the cooked chicken and fill the pot with enough chicken stock to just cover the chicken. Add the bay leaves, bring the ingredients to a boil, and reduce to a simmer. Add chicken. Squeeze the juice of the lemons into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Simmer for 1 hour. While the soup is simmering bring another pot of well salted water to a boil over high heat. Add pasta and cook until al dente. Drain and transfer to a bowl. Add 1 tsp. olive oil and toss. Reserve.

    After the soup has finished, switch the heat off and discard the lemon, thyme and bay leaves. Correct for seasoning. Rinse the beans and add to the soup. Cook for 30 minutes. Spoon some of the reserved pasta into the bottom of each serving bowl, ladle the hot soup over the pasta. Garnish with chopped cilantro and serve.

    Reply

  39. Patty T says

    Butternut Squash Soup

    Yield: 4 to 6 servings
    Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes

    4 tablespoons unsalted butter
    1 large shallot, chopped fine
    1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
    6 cups water
    1 teaspoon salt
    ½ cup heavy cream
    1 teaspoon dark brown sugar
    Pinch of grated nutmeg

    1. Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.

    2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.

    3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.

    4. Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.

    Reply

  47. Kate says

    I took the leap and added two soups that I am loving lately. Thank you for accepting posts that are not new. Both of these have been on my blog within the last few weeks.

    Reply

  58. Chung-Ah | Damn Delicious says

    SoupaPalooza is so much fun! I kept seeing #soupapalooza on twitter and kept wondering, “what the heck is that?!” Sure enough, I found your site, and now I’ve entered 2 different soups: leftover hambone soup and classic chicken rice soup. It’s also so great to see what everyone else is adding too.

    Oh and thanks for this awesome giveaway! 🙂

    Reply

  61. SamCyn says

    Hi, I’ve linked up a green lentil soup w/curried brown butter and tuscan white bean soup…both are comforting, delicious and satisfying! Thanks 😉

    Reply

  67. Billie says

    This is a favorite soup recipe of mine. My mother use to make Split-Pea soup after Easter ham using the bone and leftover pieces, but I wanted a recipe that I could make on a cold winter’s day without the leftovers ham. I was thrilled when I found this recipe in Cook’s Country.com.

    Split-Pea Soup with Ham
    Makes about 3 quarts

    3 tablespoons unsalted butter
    1 medium onion, chopped medium
    2 carrots, peeled and chopped medium
    3 large cloves of garlic, minced
    1 pound ham steak, chopped fine
    Pinch of sugar
    1 pound dried split peas, picked over and rinsed
    6 cups low-sodium chicken broth
    2 cups of water
    1 bay leaf
    Ground black pepper
    (I add ¼ cup of uncooked white rice, because my mother always added rice to her pea soup! She does it, because her mom did it to make it goo farther.)

    Melt butter in large stockpot over medium heat. Add onion, garlic, ham, and sugar; cover and cook until vegetables are soft, 8 to 10 minutes. Add peas, broth, water, and bay leaf; increase heat to high and bring to a boil. (I add the rice now!) Reduce to medium-low and simmer until peas are soft, about 40 minutes.

    Make ahead
    Split-pea soup can be refrigerated for several days or frozen for a month. Because split peas continue to soak up liquid over time, the soup with thicken when reheated. If it is too thick, stir in ¼ cup of water at a time until the consistency is to you liking.

    Reply

  77. Loy says

    Thanks so much for doing this again. We eat a lot of soup at our house so I am always looking for new soup recipes. Last year’s SoupaPalooza was a great resource, and I am sure this one will be, too. I follow you via email and enjoy your blog very much.

    Reply

  78. mary montgomery says

    Chicken adople chicken legs an thighs co ver. with water add soy sauce onion bay leaves table spoon of brown cider garlic to ur likeong cover college on Med till chicken falls off bone.make rice. Chicken or rice with juice. in chicken

    Reply

  93. jacquie says

    my favorite soup is a basic vegetable lentil soup. however it varies so depending on what i have on hand that i don’t even have a recipe for it other than starting w/ a vegetable broth, add some tomatoes, lentils and whatever vegetables are on hand (& preferably in season) and spices. that’s it – simple, basic, lots of variations possible and very comforting. (i don’t have a blog so can’t do a link up)

    Reply

  97. Elizabeth @Mango_Queen says

    Finally linked up my Mom’s ” HO TO TAY Soup with Asian Dumplings” to the SoupaPalooza ! Woohoo! So soupy-happy to be part of this superb event!

    Reply

  99. Susan says

    Thanks so much for the opportunity to join Soupapalooza! I’ve linked two of my favorites – Cauliflower Soup with Parmesan Croutons and Spinach, Paste e Fagioli.

    Reply

  106. Casey Stonecypher says

    I linked 2 recipes, followed you both on twitter and sent a #soupapalooza tweet! I hope I win. All the recipes look delicious.

    Reply

  107. Krissy says

    Hi. I don’t have a blog, so here’s a recipe:
    Creamy Chicken Chili
    4 large chicken breasts (or boneless)
    3-4 cups chicken broth (water and bouillon cube)
    2 cans cream of chicken soup
    large onion (chopped) or 2 T onion powder
    3 cans great northern beans with juice
    1 can yellow kernel corn, drained
    1 pkg. ranch dressing mix
    1 pkg. taco seasoning mix
    1/2 stick butter or margarine
    Boil chicken and onion in water with chicken bouillon cube.
    Remove chicken and cut up in cubes, set aside.
    add remaining ingredients to broth and simmer 10-15 minutes.
    Add chopped chicken back to pot and simmer another few minutes. ENJOY!!!

    Reply

  112. Heather Burdett says

    I keep trying to link up but it is not liking my pic even though it is withing size but I blogged here: dreamingof03.blogspot.com/2012/03/soupapalooza-heathers-rip-off-toscano.html

    Reply

  116. Lorraine Connor says

    Sorry, I don’t have a website/blog…yet! Here’s my soup recipe

    Easy Tortellini Soup
    4 cups vegetable broth
    1 – 28oz can diced tomatoes
    1 bag frozen italian blend vegetables
    1 bag cheeze tortellini
    3 tablespoons chopped garlic
    shreaded mozzarella

    slightly brown the garlic in 1 tablespoon of olive oil
    add the broth and tortellini , brining to a boil
    simmer 10 minutes
    add the tomatoes and bag of vegetables, simmering for 20 minutes
    sprinkle with shreaded mozzarella cheese and serve with warm rolls or bread.

    http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/431108_2770496503138_1279751851_32188059_864551789_n.jpg

    Reply

  136. Jen W. says

    Black Cherry Soup

    Ingredients
    750 ml Black Cherry Wine (Honeyrun)
    1 cup Sugar (Fine)
    1 Cinnamon Stick (3 inches long)
    1 Star Anise
    1 Vanilla Bean (3 inches long)
    2 tsp. Fresh Orange Zest
    2 cups Cherry juice
    4 Pts. Fresh Black Cherries (Pitted and cut in half)
    2 cups Cherry Juice
    1/4 Cup Fresh mint leaves (Chopped)
    Cinnamon to Taste

    Directions
    In a soup pot add wine, sugar, cinnamon, star anise, vanilla bean orange zest and cherry juice. Bring to a boil and reduce the soup until is thick or syrupy; about 20 minutes.

    Wash, Pitt and cut cherries in half. Add to the soup.

    Remove the soup from the heat. Remove cinnamon stick, cloves, star anise and vanilla bean.

    Add mint leaves, puree the soup and strain through a chinois (fine strainer). Cool soup for several hours.

    Reseason to taste with ground cinnamon.

    GARNISH: Crème Vanilla Yogurt

    YIELDS: 6 Servings

    Reply

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  7. […] RECIPE NOTES : This is a classic family recipe of ours, and I’m happy to LINKUP to the “2nd Annual SoupaPalooza” hosted by  DineandDish.net and TidyMom.net. Go check […]

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  8. […] know that this stew will be in good company at SoupaPalooza event organized by Kristen and Cheryl. And I know that my dad will enjoy the company of mostly […]

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  20. […] soup…well you are in luck!! Today 2/28/12 is the 2nd annual SoupaPalooza!! So come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast […]

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