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Soup Off Competition Saturday Helps Feed the Hungry

SPRINGFIELD, MO. - Warm up with a cup of soup this weekend at Farmers Market of the Ozarks and help raise funds for Harvest on Wheels.
SPRINGFIELD, MO. - Warm up with a cup of soup this weekend at Farmers Market of the Ozarks and help raise funds for Harvest on Wheels.

The market's Soup-Off Event will be held on Saturday, September 21 from 9 a.m. to 12:30 p.m. at the market, right off Republic Road and Hwy. 60, next to the Hilton Garden Inn.

Local chefs and vendors will be competing in a "Soup-Off." The local chefs include Wes from the Metro Farmer, Larry with Big Pop's Seafood and a chef from the Aviary. You can vote by putting in your loose coins in the jar next to the soup you like the best.

Chef Wes Johnson appeared on KOLR10 Daybreak to talk about the competition and share one of his soup recipes.(below)  Watch the video above to see our chat with Wes.

Harvest on Wheels is a volunteer, nonprofit organization that collects food donated by generous farmers, gardeners and other caring neighbors and transports the food to local hunger relief agencies.

Since it began in 2009, HOW has collected more than 170,000 pounds of nutritious food for people in need and helped to raise approximately $15,000 for hunger relief efforts in southwest Missouri.
Soup-Off winners will be announced at 12:30 p.m. at the voting area. Copies of the winning recipes will be made available via the market's Facebook page.




Roasted Tomato and Sourdough Soup
Makes about 3 quarts
3 pounds fresh tomatoes
1/2 head garlic, peeled
1/4 cup olive oil
1/2 teaspoon crushed red pepper
1 quart chicken stock
2 tablespoons butter
2 cups sourdough, torn into inch cubes
salt and pepper


Preheat oven to 450 degrees F.
Wash and cut the tomatoes into halves. Toss the tomatoes, garlic, olive oil, and crushed red pepper in a bowl until coated evenly with the oil. Spread onto a baking tray lined with foil. Season with salt and pepper.  Roast for 20 to 30 minutes until browned.
Remove roasted tomatoes and garlic from the oven and scrap into a large pot. Add the chicken stock and sourdough bread. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until the soup has thickened. Season to taste with salt and freshly ground black pepper.

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