Dine and Dish

Food blog with family recipes

Soup-a-Palooza Link Up and Giveaways

Roasted Corn Soup

Cheryl from TidyMom and I have been anxiously awaiting this day…Soup-a-Palooza is finally here and we want to invite you to share some of your favorite soup recipes with us!

The soup recipe I chose to make for Soup-a-Palooza came from the Tobasco website. I adapted it it quite a bit and really love the end result. The addition of Bush’s Black Beans, topped with Westminster Oyster Crackers and served along side a slice of Pillsbury Simply Rustic French Bread, this meal was as filling as it was comforting on a cold winters day. In order to keep this post from being 100 miles long, I put the soup recipe over on a post of its own. Check it out here. Also, be sure to check out Cheryl’s Chicken Tortilla Soup over on her blog!

Now it is your turn to share up to 2 of your favorite soup recipes for the chance to win some fabulous prizes from our sponsors.

4 randomly chosen winners will receive a wonderful prize pack from Pillsbury Simply…

2 randomly chosen winners will receive a delicious prize pack from Bush’s Beans.

2 randomly chosen winners will receive a gorgeous apron from my favorite apron maker,  The Hip Hostess.

2 randomly chosen winners will receive an ensemble of goodies (Westminster products plus soup crocks, socks & a tureen from Sur La Table)  provided by Westminster Crackers.

To enter to win one of the great Soup-a-Palooza prize pack giveaways, follow the steps below.

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 Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers” 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 or a link to your favorite soup recipe in the comments on this post

Extra Entries:

  • Spread the word about Soup-a-Palooza through social media outlets such as Facebook and Twitter (leave a comment on this post letting us know you did so.)

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

  • Let us know if you follow any of the sponsors on twitter or Facebook and give them a shout out telling them TidyMom and Dine & Dish sent you. (leave a comment on this post letting us know)

TheHipHostess on Twitter, The Hip Hostess on FB
Pillsbury on Twitter, Pillsbury on FB
Bushs Beans on Twitter, Bushs Beans on FB
WestMinster Crackers on Twitter, Westminster Crackers on FB

Ok, ready to link up? We will keep the linky open through Sunday February 20th. 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. Thanks for participating! Happy cooking!!

An extra special thanks to our sponsors for providing the prize packages for Soup-A-Palooza!

Reader Interactions

Comments

  2. The Lucky Wife says

    Thanks for hosting this event… can’t wait to see all of the soup recipes after more are linked tomorrow! I have come to love soup during the winter as an adult… never cared much for it as a child.

    I linked the Italian Sausage, White Bean & Kale Slow-Cooker recipe, and a Ham, Potato & Leek Chowder.

    Reply

  3. Lana says

    Thanks for hosting this wonderful event. We eat soup almost every day, even though winters in SoCal are not that frigid:)
    I linked African Chicken Peanut Stew and German Oxtail Soup.
    Looking forward to perusing all the recipes.

    Reply

  12. Heather @girlichef says

    I followed all four of the sponsors on Twitter and RT’s a tweet including all of their handles (@girlichef). I also liked all of them on Facebook, and posted a soup-a-palooza announcement to my wall tagging both hostesses & all sponsors (Heather Dar Schmitt-Gonzalez). Thanks!

    Reply

  18. Caroline says

    I linked up my Butternut Squash Chili (AKA Hobgoblin Stew and Broomsticks) and also my Napa and Pork Ball Soup with Rice Noodles – a comfort soup with an asian twist, when chicken noodle soup just won’t cut it! Great giveaway, thanks for the opportunity!

    Reply

  20. Katie says

    What an excellent idea! I hope to get some new recipes, and that others will enjoy the soup recipes I’ve linked up!

    Reply

  27. Slice of Pie - Debbie says

    Wow … what a great turnout for your party! I’ve posted two recipes in one post … getting ready to tweet about the party … Thanks for the opportunity to share a couple recipes … and to obtain new recipes.

    Reply

  33. Terri says

    I posted Sarah’s Taco Soup. This is my first time to post here! I am loving everything. I do follow Pillsbury on FB and Twitter and The Hip Hostess. I left a post on the Hip Hostess!

    Reply

  35. Michelle says

    I dont have a website to post it on- but I gave this to you before- but I wanted to officially post for the contest!
    Here is a REALLY yummy White chili soup recipe I started with (at the bottom)- but then I added the following ingredients-
    ½ block of cream cheese
    1 small sweet red & orange pepper chopped (along with the yellow pepper). (You can get a …bag of all three colored peppers at sams club)
    I also added 1 can of Cannellini Beans
    And instead of all that pepper- I just used a couple dashes of black pepper and a couple of dashes of cayenne (as one of the reviews said it was too hot w/the amt stated).
    I also served it w/more Pepper Jack Cheese, Tortilla chips & diced tomatoes
    WHITE CHICKEN CHILI RECIPE
    • 12 Servings
    • Prep: 30 min. Cook: 3 hours
    Ingredients
    • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    • 3 cups cubed cooked chicken breast
    • 1 jar (15 ounces) Alfredo sauce
    • 2 cups Progresso ® Chicken Broth
    • 1 to 2 cans (4 ounces each) chopped green chilies
    • 1-1/2 cups frozen gold and white corn
    • 1 cup (4 ounces) shredded Monterey Jack cheese
    • 1 cup (4 ounces) shredded pepper Jack cheese
    • 1 cup sour cream
    • 1 small sweet yellow pepper, chopped
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1 tablespoon ground cumin
    • 1-1/2 teaspoons white pepper
    • 1 to 1-1/2 teaspoons cayenne pepper
    Directions
    • In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired. Yield: 12 servings (1 cup each).

    Nutrition Facts: 1 cup equals 336 calories, 15 g fat (9 g saturated fat), 69 mg cholesterol, 772 mg sodium, 27 g carbohydrate, 7 g fiber, 24 g proteinSee More

    Reply

  39. Helen says

    yum! look at all those soup recipes! can’t wait to go through all of them & see how many I will attempt to make LOL
    Helen

    Reply

  40. Jan says

    I don’t have a website either, so here is mine. It is a favorite at our house and only takes about 30 minutes to make.
    Broccoli Cheese Soup
    3 tablespoons butter
    3 tablespoons flour
    3 cups milk
    salt
    pepper
    8 ounces Velveeta cheese
    1/4 cup white wine
    1 bunch fresh broccoli, cooked and chopped

    Melt butter and add flour to make a light roux. Add milk, salt and pepper. Cook until scalded, but do not boil. Add cheese and wine and stir until cheese melts. Add broccoli. Will keep in refrigerator one week.

    Reply

  47. Cathy A. says

    I don’t have a blog, but really wanted to add this soup to your list. I found it many years ago in a Better Home & Garden magazine. I’ve tweaked the original recipe a little. This soup has been a favorite for all of my family and friends.

    Hearty Meatball Soup
    1 beaten egg
    1/2 cup dried breadcrumbs
    2 TBL grated Romano Cheese
    1 TBL dried parsley
    1 TBL minced onion
    1/4 tsp garlic powder
    1/4 tsp black pepper
    1/2 lb. ground beef
    1 15 oz. can northern beans, rinsed, drained
    1 15 oz. can garbanzo beans, rinsed, drained
    3 14 1/2 oz. cans beef broth
    1 14 1/2 oz. can stewed tomatoes
    1 cup sliced button mushrooms
    1 tsp italian seasoning
    1/4 cup tiny bow tie pasta or ditalini
    3 cups torn spinach
    grated cheese to taste

    For meatballs: Combine egg, bread crumbs, 2 TBL grated cheese, parsley, onion, garlic powder, and black pepper in a medium mixing bowl. Add ground beef and mix well to combine. Shape meatballs into 36 meatballs. ( I use a melon baller to make it easier and all the meatballs are about the same size). Cook meatballs in a large skillet over medium heat 8 minutes or until no longer pink. Turn occasionally to brown all over. Drain fat from the pan. Set aside.
    For the Soup:
    Stir together beans, beef broth, undrained tomatoes, mushrooms and italian seasoning in a large soup pot or dutch oven. Bring to a boil over high heat. When boiling, turn heat to a simmer and simmer for 1 hour. After 1 hour, turn soup back up to a high boil. Once boiling, add pasta and reduce heat to medium. Cover and simmer 10 to 12 minutes or until pasta is tender. Stir in spinach and cooked meatballs. Cook 1-2 minutes more until spinach is wilted. Ladle soup into soup bowls. Top with some grated cheese and serve. ENJOY!!!!

    Reply

  51. Susie D. says

    Cheddar Chicken Chowder
    4 slices bacon
    1 lb diced boneless chicken
    1 cup chopped onion
    1 cup diced red bell pepper
    2 garlic cloves, minced
    4 1/2 cups chicken broth
    1 3/4 cup peeled diced potatoes
    2 1/4 cups frozen corn
    1/2 cup flour
    2 cups milk
    1 cup shredded cheddar cheese
    salt & pepper

    Cook the bacon and save the drippings. Set the bacon aside to crumble on top later!
    Saute chicken and veggies (except corn) in bacon drippings about 5 minutes.
    Add broth and potatoes; bring to a boil.
    Cover, reduce heat, and simmer about 20 minutes or until potatoes are tender.
    Stir in corn. Mix milk and flour with whisk until blended and add to the soup. Cook over med. heat about 15 minutes or until thick, stirring often.
    Add cheese and stir it up till it’s melted.
    Crumble bacon and serve on bowls of chowder.

    Reply

  61. Sharon says

    I don’t have a blog so will post one of my favorite soup recipes here. It’s Lasagna Soup from Cuisine at Home–very yummy!

    Lasagna Soup
    16 ounces Italian sausage
    2 cups diced onions
    1 cup diced carrots
    5 garlic cloves, minced
    1/2 teaspoon dried basil
    1/2 teaspoon dried oregano
    1/4 teaspoon red pepper flakes
    1/8 teaspoon salt
    1/8 teaspoon pepper
    4 cups chicken broth
    14 1/2 ounce can fire roasted crushed tomatoes
    10 ounces tomato sauce
    1 cup dry Campanelle pasta
    2 cups chopped fresh spinach
    4 ounces diced provolone cheese
    1 ounce fresh grated Parmesan cheese
    1 tablespoon plus 1 teaspoon sliced fresh basil

    In a dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat.

    To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

    Reply

  65. Julie says

    Broccoli Cheese Soup

    1 C. diced onion
    2 TB butter
    3 chicken bouillon cubes
    1 C diced celery
    3 ½ C water
    4-5 medium potatoes
    3-4 sliced carrots
    2 cans cream of chicken soup
    ½ head broccoli
    1 lb Velveeta cheese cubed
    Fresh parsley (a hand full) Chopped

    Sauté onion, celery, and butter. Add water, bouillon cubes, potatoes, carrots, parsley, and broccoli. Cook 15-20 minutes with lid on to steam vegetables. Add cheese and chicken soup. Cook on low until warm.

    Reply

  66. Julie says

    HEARTY TORTELLINI SOUP

    2 cloves garlic, crushed
    1 leek, white part, minced
    2 to 3 sticks chopped celery
    1-2 TB olive oil
    4-5 c. chicken or vegetable Broth
    1 (9 oz.) pkg. fresh or frozen cheese tortellini
    1 (10 oz.) pkg. frozen or fresh spinach, chopped
    1 c. chopped carrots
    1 c. red cabbage, shredded
    1small zucchini, thinly sliced
    1 (16 oz.) can chopped tomatoes, undrained
    fresh grated parmesan cheese
    1/2 tsp. basil
    1/2 tsp. oregano
    salt and pepper to taste

    In large saucepan over medium heat, cook garlic, celery and leek in olive, for 2-3 minutes. Add broth, carrots, red cabbage heat to a boil. Reduce heat. Simmer 10 minutes. Add tortellini, spinach, tomatoes, basil and oregano to simmering mixture. Simmer 10 minutes longer. Serve topped with parmesan cheese.

    Reply

  73. Amanda says

    Nothing fancy, but so comforting,yes!
    Pinto Bean Soup

    1 lb. pinto beans

    4 slices good bacon

    1/2 onion chopped fine

    1 tsp. oil

    salt and pepper

    Soak bean overnight in enough water to cover. Rinse. In a Dutch oven , cook onion with a tsp. of oil for 2 – 3 minutes, then add bacon slices. Cook for about 3 minutes. Add beans and top with enough water to cover beans. Bring to boil, and turn down to simmer. Cook for 2-3 hrs. Add water if needed. Season to taste. Enjoy with cornbread.

    Reply

  80. idrbr says

    Thank you girls for the very interesting recipes. I wold like to try each one, they sound delicious.
    We invite you to visit our new website http://www.indoorgrillcooker.com specializing in small kitchen appliances. Include indoor grills, multi cookers,slow cookers,waffle and sandwich makers, rice cooker. Provides a wide variety of products, as well as information and pictures. All these appliance could help you in a future.

    Reply

  81. Liz Cullinane says

    I don’t have a blog so here is one of my favourite soups, very tasty and low cal to boot.
    133 calories per serving

    Curried Carrot Soup

    1 cup diced onion
    1 T olive oil
    2 lbs carrots, peeled and diced
    1 T curry powder
    4 cups low sodium vegetable broth

    Gently sauté onion in olive oil for 3 minutes or golden. Add curry powder and cook additional 3 minutes. Add carrots and vegetable broth, bring to a boil, reduce heat to medium and cook for 20 minutes. Blend in blender or food processor and enjoy.

    Reply

  86. Chrissy says

    Linked up a delicious Lemony Chicken Noodle Soup (#113) and also a Chipotle Black Bean & Yam Soup (#114).

    Both are amazingly tasty soups, straight From The Little Yellow Kitchen. 🙂

    Reply

  92. Loy says

    We love soup, and I make it at least twice a week for lunches. I don’t have a blog, but here are two recipes that week like a lot.

    Mary’s Beef Barley Soup

    1 lb. very lean ground beef
    1/2 to 1 c. chopped celery
    1 med. onion, chopped
    1 can (15 oz.) beef broth
    2-3 c. or more tomato or V-8 juice
    1/2 c. barley
    1 bag (16 oz.) frozen, mixed vegetables

    Brown ground beef with celery and onion. Drain off any fat. Add
    remaining ingredients and cook until barley and vegetables are tender,
    about 30 min. Season to taste with salt and pepper. Serves 4-6.

    Here is a recipe that uses breakfast sausage in a good and hearty soup.

    Sausage and Potato Chowder

    1 lb. pork sausage
    1 med onion, chopped
    1 lg. clove garlic, minced
    1/2 c. flour
    1 14 1/2 oz. can chicken broth
    6 c. milk (may use some half-&-half)
    2 1-lb. cans cream style corn
    5-6 med potatoes, cooked and diced
    1/2 t. salt(opt.)
    1/4 t. pepper

    Brown sausage, onions and garlic. Do not drain. Stir in flour,
    mixing well. Add milk and chicken broth. Heat until boiling.
    Be careful not to scorch. Boil and stir 1 minute. Remove from heat.
    Add all remaining ingredients. Stir well. Heat gently 10-15 minutes. Serves 6-8.

    I’m looking forward to trying many new soup recipes. Thanks for sponsoring this. I get e-mail updates from both Dine and Dish and Tidy Mom.

    Reply

  95. rebecca.a says

    Pioneer Woman’s Roasted Vegetable Minestrone is to.die.for. I make it every single Sunday and we eat it all week long. Amazing.

    * 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
    * 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
    * 8 ounces, weight White Mushrooms, Stems Removed And Quartered
    * 2 Tablespoons Olive Oil
    * Kosher Salt To Taste
    * 2 Tablespoons (additional) Olive Oil
    * 2 whole Carrots, Washed And Sliced (not Peeled)
    * 1 whole Medium Onion, Diced
    * 3 stalks Celery, Sliced (leaves Included)
    * 8 cups Low Sodium Chicken Broth
    * 2 cans Cannelini Beans, Rinsed
    * 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
    * 1-½ cup Medium Or Small Pasta Shells, Uncooked
    * 1 can (14.5) Diced Tomatoes With Juice
    * Salt And Pepper, to taste
    * ¼ teaspoons Turmeric (optional)
    * Parmesan Cheese, Shaved

    Preparation Instructions

    Preheat oven to 500 degrees.

    Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

    In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

    Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

    Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

    Serve with Parmesan shavings and crusty Italian bread.

    Reply

  102. A Canadian Foodie says

    This has taken off like wild fire. Kudos to you – no, standing ovation. I have to return when I have the time to examine all of these contributions. Each looks outstanding. What an accomplishment!
    🙂
    Valerie

    Reply

  105. Karin says

    http://allrecipes.com//Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

    Another favorite is Campbell’s Bean with Bacon soup made with milk and half & half– sprinkled with a little shredded cheddar cheese. Very rich and creamy. mmmmm! I also occasionally make their split pea with ham this way too. Minus the cheese! I once worked worked in a restaurant and that’s how they made all their soups including the chicken noodle, the clam chowder, and the tomato.( They also added mushrooms to the tomato. )

    Reply

  107. Debbie Lyons-Blythe says

    I am so excited to try some of these recipes! What a great idea! I entered my favorites, and I’m tweeting for you all day. I’ll be clicking on these recipes to try for the rest of our Kansas winter. Hopefully my five teenage kids will enjoy many of them! Yum!!

    Reply

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