UPDATE: Soupapalooza Party is now LIVE – Over 300 recipe have been shared! you can find all of the details, and how to share your recipes here.
After an extremely mild few months of winter, we finally had our first real snow of the season yesterday. As much as I love warmer weather, I have to admit I miss those cozy up inside, soup kind of days. Soup, stews, chili and chowders just seem to go hand and hand with colder, more frigid temps!
Last year my friend Cheryl of TidyMom and I hosted the first SoupaPalooza. It was such a huge success we promised to bring it back this year, even bigger and better!
This year KitchenAid, Cheryl and I along with some other wonderful sponsors are inviting you to share your favorite soup recipes here at DineandDish.net and TidyMom.net from February 28 through March 5th.
And good news! Like every great party……..there will be prizes from some fabulous sponsors!!
A big thank you to KitchenAid, Red Star Yeast and Le Creuset for joining in on the fun this year!
Here’s how you participate in SoupaPalooza:
1. Write and post a recipe on your blog featuring a soup, stew, chili, or chowder. (You can use an old post…just PLEASE be sure to link back AND follow #2 below)
2. Include “Come join SoupaPalooza at TidyMom and Dine & Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset” in your blog post. (you MUST include this to be eligible for prizes)
3. Starting February 28th through March 5th add your link to your soup post to the widget on either TidyMom or Dine & Dish (we will have the same widget code, so you only need to add it on one site).
4. Don’t have a blog? no problem…..leave your recipe in the comments section of either blog on the day of the SoupaPalooza party starting February 28th through March 5th.
5. We’d love your help spreading the word about Soupapalooza through social media outlets such as Facebook, Twitter and Instagram.
- 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 making your soup using the hashtag #shotofsoup and/or #soupapalooza
6. Button for your sidebars or posts – just use the button below if you want a button in your posts or on your blog sidebar.
7. Have fun and enjoy!
Disclosure: Thank you to KitchenAid, Red Star Yeast and Le Creuset for providing compensation and prizes for Soupapalooza. The views and opinions expressed on Dine & Dish are purely my own and based upon my personal experiences with the products and brands.
Yeh! I love soupapalooza! Can’t wait to link up.
Oh yeah! I’ll be there 🙂
IN!
Totally in!
Sounds exciting..perfect time to make my soup and share..and yes get reward too 🙂 Is it open for all or only in select countries, Kristen?
Love it! I’m in!!! 😉
Marked the date. Cool!
Sounds like fun!
How fun!! I’m in!!
I don’t have a blog, but am looking forward to the recipes!
So fun, Kristen! I can’t wait!
I am one of your readers & love your blog. Is the contest open to non-bloggers? I hope so!
Absolutely! When the time comes, just leave your recipe in the comment section (up to 2 soups per person can be entered)
So glad you’ll be joining in!
I just loved participating last year. I am so glad y’all are doing this again! And I know what soup I’ll throw in the hat this year!
Mmmm, can’t wait to see all the different soups. Too bad we can’t have a real life soup sampling party!!
Just posted a soup! Will link up with you!
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.
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.
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 🙂
https://twitter.com/#!/tweetyscute/status/176471618476978176
My husband and I were on the hcg diet and lived on this chili.
100g lean ground beef
1 cup chopped tomatoes
1/2 cup water
2 tbsp minced onion
2 cloves minced garlic
Pinch of garlic powder
Pinch of onion powder
1/4 tsp chili powder
Pinch of oregano
Cayenne pepper to taste
Salt and pepper to taste
Directions
1. Brown ground beef in a small frying pan, add onions and garlic.
2. Stir in tomatoes and water. Add spices and simmer slowing until liquid is reduced.
3. Serve with chopped green onions or tomato garnish and salt and pepper to taste.
Number of Servings: 1
Basic vegetable beef soup is one of my faves!!! Bear creek soup mix as the base & beef stock with stew beef. Can’t go wrong!!
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.
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!
Francesca’s Homemade Turkey Chili
6-8 servings
Ingredients
1 tsp. extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 lb. ground turkey breast
1-2 tbsp. chili powder
1 cup chopped carrots
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans chili beans with juice OR 2 can pinto beans, drained and rinsed
1 can corn, drained and rinsed
1 28oz. can of diced tomatoes with juice
2 cups chicken broth
1 cup water
Salt and pepper to taste
Shredded cheddar cheese (optional topping)
Directions
Heat oil in a large pot over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes. Add ground turkey breast breaking it into small pieces as it cooks. Only partially cook the turkey, 3-5 minutes. Turn the heat to low while you continue to add ingredients. Add 1 tbsp. chili powder, stir to combine. Remember, you can always add more chili powder later but you can’t take it out. Add the carrots, black beans, kidney beans, chili (or pinto) beans, and corn. Stir to combine. Pour in the diced tomatoes, chicken broth, and water. Add salt and pepper to taste. I don’t like to over-salt meals, so I add a little and taste until I am satisfied. Stir chili to make sure everything is well combined. If you feel that you need to add more liquid (broth or water) then do so now. Turn heat to medium and cover pot with lid. Let chili cook for about 30-45 minutes, stirring occasionally. You’ll know the chili is done when the carrots have softened. Before serving check the seasonings one more time. I usually end up adding more chili powder for a nice warm kick. Serve warm topped with shredded cheddar cheese if desired.
We love chicken soup with egg noodles at my house. I try to always have some frozen for much needed comfort when anyone’s not feeling well.
No exact recipe. I just sort of throw it together.
In a large pot I cover a whole chicken with water, plus an extra inch. I add (roughly chopped if you want to remove later, and I do) 3 celery stalks and a whole onion and bring water to a boil. Simmer for 1 hour.
In another pot, boil about a lb and a half, 2 lbs. Yukon gold potatoes cut up bite size and 3 chopped carrots for about 20 min. Strain and set aside.
I use that same pot and the saved boiling water plus some fresh to boil egg noodles.
When stock is finished, remove chicken, celery, onion. Compost celery and onion. When chicken is cool enough to handle, tear apart and toss into stock. Add potatoes, carrots and salt/pepper to taste.
I add the egg noodle to serve. If left in the soup, the egg noodles with potato tends to make it all taste too starchy.
Serve with crusty baguette.