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.


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 Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackersin 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: or 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 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!

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  1. 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.

  2. 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.

  3. Julie says


    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.

  4. 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.

  5. says

    Thank you girls for the very interesting recipes. I wold like to try each one, they sound delicious.
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