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


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.  IncludeCome join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creusetin 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 http://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.




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  1. Nancy Ryder says


    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
    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.

  2. 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.


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