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. 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: http://tidymom.net or http://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!



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Comments

  1. 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.

  2. 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. :)

  3. 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.

  4. 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.

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