KindSoup for Students - Make Autumn Carrot and Sweet Potato Soup to Share With Others
2025-11-02 17:00 - 18:00 (America/New_York) | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Autumn Carrot and Sweet Potato Soup (based on this recipe from Once Upon a Chef). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Autumn Carrot and Sweet Potato Soup

12 tablespoons unsalted butter
6 medium yellow onions, chopped
2 tablespoon fresh ginger grinded
3 lbs carrots, peeled and chopped into 1-inch (2.5-cm) pieces
4½ pounds sweet potatoes, peeled and chopped into 1-inch (2.5-cm) pieces
6 quarts chicken broth
4 teaspoons salt
1 tart yet sweet apple, such as Honeycrisp or Fuji, peeled and chopped
Freshly ground black pepper

Soup Instructions

Chop all the vegetables and get them ready before the session starts. This is the most time consuming part of the recipe.
In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the ginger and cook a minute more.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes.
Stir in the apples. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Season to taste with more salt and pepper if necessary.

(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, November 2nd cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Autumn Carrot and Sweet Potato Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Make Basil Zucchini Soup to Share With Others
2025-11-03 17:00 - 18:00 | Virtual Gathering, United States
Join us online to make a Basil Zucchini Soup (based on this recipe from Love and Lemons). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Basil Zucchini Soup

Ingredients

2 2/3 cups sliced leeks (the tender white and light green parts only)
1 to 2 Tablespoons Extra-virgin olive oil, for drizzling
4 garlic cloves, chopped
8 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
1 cup hemp seeds (can replace with Flax or Chia seeds)
juice of 2 lemons, more to taste
2 Tablespoons miso paste
4 cups water, more as needed for consistency
2 cups packed fresh basil
sea salt and freshly ground black pepper

garlic croutons:

8 cups cubed sourdough bread
2 garlic cloves, minced
Extra-virgin olive oil, for drizzling

Instructions

Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
Heat olive oil in a small skillet over medium-low heat. Add the leeks and 1/4 teaspoon salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Make the garlic croutons:

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Basil Zucchini Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Har Shalom KindSoup - Chickpea Stew with Orzo and Greens to Share With Others
2025-11-09 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Chickpea Stew with Orzo and Greens for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Contact Marj to Participate

Chickpea Stew with Orzo and Greens

Ingredients

extra-virgin olive oil
6 medium carrots, peeled and chopped
2 small fennel bulbs or 6 celery stalks, chopped
3 medium onions, chopped
2 garlic cloves, minced
Pinch of red-pepper flakes
1-1/2 Tbsps minced fresh rosemary (optional)
5 cups vegetable broth (or water)
3 15-oz cans chickpeas, rinsed and drained
2 15-oz cans diced tomatoes, undrained
1-1/2 cups orzo (NOTE: Cook separately and add to containers when soup is cool.)
2 quarts loosely packed baby mustard greens, kale, or spinach (about 12 ozs)
Salt and black pepper
Chopped scallions, for garnish (optional)
Grated Parmigiano-Reggiano for garnish (optional)

Instructions

Heat oil on medium-high. Add carrots, fennel or celery, and onion. Cook until tender, 5-7 mins.
Add garlic, red-pepper flakes, and rosemary. Cook 2 mins.
Add broth plus 2 cups water. Bring to a boil.
Add chickpeas, tomatoes, and orzo (see note above). Reduce heat, cover, and simmer 10 mins. Uncover and stir in the greens. Simmer 2 mins.
Add water if you want the mixture to be more soup-like. Season with salt and pepper. Optional: top with chopped scallions, grated cheese, and a drizzle of olive oil.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chickpea Stew with Orzo and Greens” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Black Bean Pumpkin Soup to Share With Others
2025-11-10 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Black Bean Pumpkin Soup. After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Black Bean Pumpkin Soup

Ingredients

6 15 1/2 ounce cans black beans (about 9 cups), rinsed and drained
2 cups drained canned tomatoes, chopped
2 1/2 cups chopped onion
1 cup minced shallot
1 head garlic, minced
3 tablespoon plus 1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 stick (1/2 cup) unsalted butter (or plant-based)
8 cups beef broth (or vegetable broth)*
2 16-ounce cans pumpkin pureé (about 3 cups)
1 pound cooked smoked turkey meat, cut into 1/8-inch dice (optional)
6 to 8 tablespoons Sherry or apple cider vinegar, to taste

Garnish:

sour cream and coarsely chopped lightly toasted pumpkin seeds

Instructions

In a food processor coarsely pureé beans and tomatoes.In a large heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and apple cider vinegar until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add smoked turkey meat and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Black Bean Pumpkin Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

KindSoup for Students - Make Lasagna/Shell Soup to Share With Others
2025-11-16 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Lasagna/Shell Soup (based on this recipe from Jamie Cooks it Up). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Lasagna/Shell Soup

4 cloves garlic, minced
1 pound sausage (optional)
6 Cups hot water
2 Tb beef bouillon granules
4 (14.5 ounce) cans diced Italian tomatoes
2 (8 ounce) cans tomato sauce
1 tsp thyme
3 Tb brown sugar
1 Tb Italian seasoning
3/4 tsp salt
1/4 tsp pepper
3/4 tsp garlic salt
1 tsp fennel
1 1/2 Cups parmesan cheese, grated
2 (16 ounce) packages medium shell pasta OR lasagna
2 Cups mozzarella cheese, grated

Soup Instructions

Into a large soup pot place the garlic and sausage. Use a spatula to break up the sausage and cook on medium high heat until the sausage is no longer pink. Drain the fat.
Add all other ingredients, except for the parmesan cheese, mozzarella cheese and pasta shells. Bring the mixture to a boil. Reduce heat to a simmer and let it cook for 30 minutes, stirring occasionally.
Cook the pasta in a separate pot, according to package instructions. When your pasta has cooked pour it into a strainer in your sink and run cold water over it.
When the soup has simmered for the 30 minutes, add 1 1/2 C parmesan cheese and give it a nice stir. Remove the pan from the heat. The soup should be hot enough to melt the cheese quickly.
At this point (if I’m taking the soup to a party of some kind) I transfer it to a large 7 quart crock pot (without the pasta) and turn the setting to warm.
Just before serving add the pasta. If you add it too soon it will get a bit soggy and soak up a lot of the broth.
Scoop the soup into individual serving bowls and sprinkle with mozzarella cheese.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, November 16th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Lasagna/Shell Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

5th Anniversary Session: Make Chickpea Soup w/ Lemon & Rosemary to Share With Others
2025-11-17 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Chickpea Soup w/ Lemon & Rosemary (based on this recipe from Laurie Constantino). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Chickpea Soup w/ Lemon & Rosemary

Ingredients

10 cups cooked chickpeas (7 15-oz cans or the equivalent to 105 0z in different size cans), peeled if possible
1 cup olive oil
12 cups diced onions, about 8 onions
16 cups water (veggie broth good too)
4 Tbsp. minced (fresh) rosemary, plus 4 tsp for garnish
4 tsp. salt and to taste
Freshly ground black pepper
1 cup lemon juice (fresh squeezed best, store bought hopefully fine too!)
Best quality extra-virgin olive oil for drizzling
Rosemary sprigs for garnish

Instructions

Sauté onions (lightly seasoned with salt and freshly ground black pepper) in olive oil until onions soften and start to turn golden.
Stir in peeled chickpeas, water, and rosemary.
Bring to a boil, turn down heat, and simmer for 30-40 minutes until onions are meltingly soft and flavors have melded together.
Puree soup until smooth with stick blender, food processor, or blender.
Stir in lemon juice, salt, and the additional 4 tsp. Rosemary.
Taste and add salt, lemon juice, or rosemary, as needed. If soup is too thick, add more water until it’s the texture you prefer.
Ladle into bowls, drizzle with olive oil, and garnish with rosemary sprigs.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chickpea Soup w/ Lemon & Rosemary” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Special Thanksgiving Event - Bake Banana Breads for Unhoused Individuals
2025-11-21 - 2025-11-22 | Bethesda (exact location provided after signup)
Join us this holiday season as we prepare delicious and healthy quick breads (banana, zucchini, pumpkin or others) for local unhoused individuals.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to Bethesda (exact location provided after signup) between 10:00a m-4:00 pm on Friday (November 21st) or Saturday (November 22nd). You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
If you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or ziplock bags.

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of bread
any relevant allergy or food preference info

Deliver your frozen breads between 10:00a m-4:00 pm or Friday (November 21st) or Saturday (November 22nd).
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

Special Thanksgiving Banana Bread Donations

Har Shalom KindSoup - Chickpea Soup w/ Lemon & Rosemary to Share With Others
2025-11-23 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Chickpea Soup w/ Lemon & Rosemary for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Contact Marj to Participate

Chickpea Soup w/ Lemon & Rosemary (Soup for Syria)

Ingredients

½ cup olive oil
6 onions, chopped
1 Tbsp salt, to taste
Freshly ground black pepper, to taste
6 cans chickpeas, drained
10-12 cups vegetable broth or water
4 Tbsp chopped rosemary
½ cup freshly squeezed lemon juice, to taste
Rosemary sprigs or lemon slice for garnish, optional

Instructions

Heat oil on medium. Add onions, lightly season with salt and pepper. Saute until translucent.
Stir in chickpeas, water, and rosemary. Bring to boil. Reduce heat. Simmer 30 mins.
Puree soup until smooth.
Stir in lemon juice, salt, and remaining rosemary. Taste and adjust seasonings.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chickpea Soup w/ Lemon & Rosemary” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Bake Casseroles & Banana Breads for So What Else
2025-12-01 - 2025-12-31 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center any weekday between 7:00 am-4:00 pm or Saturdays between 5:00am- 3:00pm. You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole
any relevant allergy or food preference info

Deliver your frozen meals anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

Make Creamy Butternut Squash and Coconut Noodle Soup to Share With Others
2025-12-01 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Creamy Butternut Squash and Coconut Noodle Soup (based on this recipe from New York Times Cooking). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Creamy Butternut Squash and Coconut Noodle Soup

Ingredients

1/2 cup vegetable oil
2 to 2 1/2 pounds peeled butternut squash, cut into 1-inch chunks
Salt
1/4 cup red or yellow curry paste
2 (3-inch) pieces ginger, grated (about 1/3 cup)
2 teaspoons ground turmeric
4 (13-ounce) cans full-fat coconut milk
4 to 6 cups vegetable or chicken stock
4 teaspoons fish sauce or 2 tablespoon soy sauce
1/4 cup brown sugar
16 ounces fresh or dried egg noodles (wide or thin)
Lime wedges, cilantro, thinly sliced shallots and chile oil, for serving

Instructions

Bring a pot of water to a boil for the noodles. Meanwhile, in a large pot or Dutch oven, heat the vegetable oil over medium-high. Add the squash, season with salt and cook, stirring occasionally until slightly softened and lightly golden in spots, 5 to 7 minutes. Stir in the curry paste, ginger and turmeric. Cook, stirring often, until very fragrant, about 1 minute, lowering the heat if necessary to keep from scorching.
Add the coconut milk and bring to a simmer. Cover and cook, stirring occasionally, until squash is tender enough to mash, 10 to 12 minutes. Uncover and use a wooden spoon or potato masher to crush the squash into small pieces. Add 4 cups of the stock, fish sauce and brown sugar. Bring to a boil, then turn the heat off. Add more stock for a brothier soup. Season with salt and adjust other seasonings to taste.
While the squash simmers, cook the noodles per the package directions.
To serve, divide the noodles into bowls, ladle the soup over, very generously squeeze lime over, and top with cilantro, shallots and chile oil.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Creamy Butternut Squash and Coconut Noodle Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Har Shalom KindSoup - Carrot & Sweet Potato Soup to Share With Others
2025-12-07 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Carrot & Sweet Potato Soup for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Contact Marj to Participate

Carrot & Sweet Potato Soup

Ingredients

4 Tbsps butter or oil
2 lbs onions, chopped
2 lbs sweet potatoes, peeled and cubed
2 lbs carrots, peeled and chopped
2 Tbsps ground cumin
9 cups vegetable stock
1 cup cream (or half and half)
½ tsp red pepper flakes (optional)
Salt and pepper to taste

Instructions

Heat butter/oil on medium high. Add onions. Sauté 3 mins, stirring occasionally.
Add sweet potatoes and carrots. Sauté 3 mins, stirring occasionally.
Add cumin. Stir well and cook 2 mins.
Add stock, stir. Bring to boil. Reduce to simmer. Simmer 25 mins until sweet potato is tender. (Simmer time depends on size of cubes.)
Remove from heat and purée until smooth.
Put pot on low heat. Slowly add cream and red pepper flakes. Stir well and taste, adjusting with salt and pepper.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Carrot & Sweet Potato Soup” and label “DAIRY” if using butter and/or cream. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

KindSoup for Students - Make Coconut Chicken (or leftover turkey) Soup to Share With Others
2025-12-07 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Coconut Chicken Soup (based on this recipe from She Wears Many Hats). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Coconut Chicken (or leftover turkey) Soup

4 tablespoons olive oil
4-inch piece peeled fresh ginger, grated
4 tablespoons dried lemongrass (optional)
2lbs mushrooms, stemmed and sliced
6 quarts chicken stock or broth
¾ cups lime (or lemon) juice
2 teaspoon red pepper flakes (optional)
4 lbs rotisserie/roasted chicken (or leftover Thanksgiving turkey), shredded
4 cans of unsweetened coconut milk (4, 13.5-ounce can)
¾ cups chopped fresh cilantro leaves

Soup Instructions

Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
Add chicken stock, lime juice and red pepper flakes (optional); bring to a simmer and simmer for 8-10 minutes.
Add chicken and simmer for about 4-5 minutes.
Whisk in coconut milk and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
Garnish as desired with cilantro leaves and/or lime wedges.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, December 7th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Coconut Chicken Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Make Superfood Soup to Share With Others
2025-12-08 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Lynn to make a Superfood Soup (based on this recipe from Run Fast, Cook Fast, Eat Slow cookbook by Shalane Flanagan and Elise Kopecky.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Superfood Soup

Ingredients

4-6 Tbsp extra-virgin olive oil
6 carrots, peeled and diced
6 celery stalks, diced
3 yellow onions, diced
10- 15 cups of water
3 sweet potatoes (yams), unpeeled, diced into 1/2 inch pieces
3 cans (13.5 oz each) unsweetened coconut milk
3 cans (14.5 oz each) diced tomatoes
6 tsp fine sea salt
6 Tbsp curry powder
9 cups chopped kale, stems removed (or baby spinach)
3 cans (15 oz. each) chickpeas (garbanzo beans)
juice of 3 limes

Instructions

Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onions, and salt and cook, stirring occasionally, until softened but not brown–about five minutes. Add the curry powder and cook, stirring continuously, for 30 seconds, being careful not to let the spices brown.
Add water, sweet potatoes, coconut milk, tomatoes, and chickpeas. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the sweet potatoes are soft (about 20 minutes). Be careful not to overcook.
Stir in the kale and simmer just until wilted. Turn off the heat and stir in the lime juice. Taste and add more lime juice and salt, if needed.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Superfood Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Dairy-Free Creamy Asparagus Soup to Share With Others
2025-12-15 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Dairy-Free Creamy Asparagus Soup (based on this recipe from Recipe Box.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Dairy-Free Creamy Asparagus Soup

Ingredients

1/3 cup extra-virgin olive oil, plus more for serving
3 large leeks, white and pale green parts only, finely chopped (about 18 ounces)
3 fennel bulbs, trimmed and thinly sliced (about 12 ounces), plus a few fennel fronds for garnish
1/2 teaspoon Kosher salt
1/3 cup all-purpose flour
12 cups homemade or store-bought low-sodium chicken or vegetable stock
6 pounds asparagus, trimmed and cut into 1 1/2–inch lengths
Extra large handful minced fresh tarragon leaves, plus more for serving
6 tablespoons fresh juice from 3 lemons
Freshly ground black pepper
Crème fraîche, for serving (optional)

Instructions

Heat olive oil in a large saucepan over medium-low heat until shimmering. Add leeks and fennel and salt. Cook, stirring frequently, until fully softened but not browned, about 5 minutes. Add flour and cook, stirring, until incorporated, about 30 seconds. Stir in stock and bring to a simmer.
Stir in asparagus and tarragon. Bring to a simmer and cook for 1 minute. Using a slotted spoon, remove two dozen asparagus tips from the pot, split them in half lengthwise, and set them aside for garnish. Continue simmering soup for 5 to 6 minutes longer. Stir in lemon juice.
Blend soup using a handheld immersion blender, or in batches using a countertop blender, until it’s as smooth as you like. Season soup to taste with salt and pepper and serve, garnishing with reserved asparagus tips, crème fraîche (if using), more chopped tarragon, fennel fronds, and more extra-virgin olive oil.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Dairy-Free Creamy Asparagus Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Har Shalom KindSoup - Curried Vegetable Soup to Share With Others
2025-12-21 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Curried Vegetable Soup for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Contact Marj to Participate

Curried Vegetable Soup

Ingredients

4-6 Tbsp extra-virgin olive oil
6 carrots, peeled and diced
6 celery stalks, diced
3 yellow onions, diced
10-15 cups water or broth
3 sweet potatoes, peeled and diced into 1/2 inch pieces
2 cans coconut milk
3 cans (14.5 oz each) diced tomatoes
6 tsp sea salt
6 Tbsp curry powder
9 cups chopped kale, stems removed (or baby spinach)
3 cans (15 oz) chickpeas
juice of 3 limes

Instructions

Heat oil over medium-high heat.
Add carrots, celery, onions, and salt. Cook, stirring occasionally, until softened but not brown–about 5 mins.
Add curry powder and cook, stirring continuously, 30 secs.
Add water, sweet potatoes, coconut milk, tomatoes, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until sweet potatoes soften (about 20 mins).
Stir in kale and simmer until wilted.
Turn off heat and stir in lime juice. Taste and adjust seasonings, as needed.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Curried Vegetable Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Butternut Squash & Cauliflower Winter Vegetable Soup to Share With Others
2025-12-22 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Butternut Squash & Cauliflower Winter Vegetable Soup (based on this recipe from Cookin’ Canuck.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Butternut Squash & Cauliflower Winter Vegetable Soup

Ingredients

3 tablespoons olive oil
3 medium onions, chopped
9 cloves garlic, minced
6 medium carrots, cut into thin half-circles
6 medium celery stalks, thinly sliced
2 ¼ teaspoons dried thyme
¼ teaspoon dried chile flakes
1 ½ teaspoons kosher salt
1 cup tomato paste
3 ¾ pounds butternut squash (about 12 cups)
2 ¼ pounds cauliflower (about 9 cups)
9 cups vegetable broth
4 ½ cups water
6 bay leaves
¾ cup minced Italian parsley
Salt and pepper to taste
3- 15.5 oz cans Cannellini beans (drained and rinsed)
1- 16 oz. package mini gnocchi (can substitute a similar quantity of cooked rice or grain such as farro)

Instructions

Heat olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
Add the garlic, carrots, celery, thyme, dried chile flakes and salt. Cook until the vegetables are tender, about 5 minutes.
Stir in the tomato paste and cook for one additional minute.
Stir in the butternut squash, cauliflower, beans, gnocchi, vegetable broth, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
Let the soup cool for 10 minutes, then blender 9 cups of the soup. Puree until almost smooth, then stir the mixture back into the soup.
Stir in the parsley, add salt and pepper (if desired) and serve.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Butternut Squash & Cauliflower Winter Vegetable Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Haitian Soupe JouMou to Share With Others
2025-12-29 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Haitian Soupe JouMou (based on this recipe from New York Times.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Haitian Soupe JouMou

Ingredients

Squash Puree
3 tablespoons olive oil
3 onions, coarsely chopped
6-9 cloves garlic, chopped
3 butternut squash (about 6 pounds), peeled and chopped into chunks
6 cups vegetable broth
salt
6 tablespoons olive oil
6 shallots, chopped fine
12-15 cloves garlic, minced or crushed
3 leeks, sliced in half and cut into 1-inch pieces
3-6 Yukon gold potatoes, peeled and diced in 1-inch pieces
9 carrots, peeled and cut in 1-inch pieces
6 stalks of celery, cut in 1-inch pieces
3-6 malanga, peeled and cut into 1-inch pieces (optional)
3 turnips, peeled and cut into 1-inch pieces
6 scallions, sliced plus more for garnish
1 cup parsley, chopped, plus more for garnish
1 large head of green cabbage, cored and cut into 1-inch pieces
18-24 cups vegetable broth
3 habanero chile peppers, seeded (optional)
12 sprigs of thyme
12 ounces vermicelli or capellini noodles, broken in halves or thirds
3 dashes of ground cloves
salt
freshly ground pepper
juice of 3 limes, plus wedges to serve

Instructions

Make the squash puree: in a saucepan over medium heat, heat oil and sauté onions and garlic. Add butternut squash, broth and salt. Bring to a boil. Lower heat, cover and simmer until squash is tender. About 10 minutes. Working in batches, purée squash in blender until smooth. Set aside.
In a large pot, heat oil under medium heat. Add shallots, then garlic and simmer until fragrant. Add leeks, potatoes, carrots, celery, malanga, turnip, scallions, parsley. Add salt and toss. Add cabbage, 18-21 cups vegetable broth, habanero pepper (if using), and thyme. Bring to a boil, then cover and simmer until vegetables are softened, about 20 minutes. Add squash purée. Then noodles. Add more broth if necessary. Cook, stirring occasionally until soup thickens slightly, approximately 10 minutes. Remove and discard thyme sprigs and pepper. Season with salt, pepper and lime juice. Ladle in bowls, garnish with parsley and scallions. Serve with lime wedges and bread.

Notes (from Martine, our original JouMou chef, with her son Olivier)

I’ve listed malanga as an optional ingredient as it may be a challenge for some of you to find. Malanga, is a starchy root vegetable that is similar in texture and appearance to taro and cassava, but has more of a woodsy taste. After it is peeled, it can be boiled and eaten like a potato. When added to soups, it helps thicken the broth. It’s usually found in Latin American grocery stores and in some supermarkets.
Habanero peppers are quite hot so add just a little or none at all if you have difficulties with spicy heat. Because there are people in my household that don’t eat spicy food, I leave out the chile pepper when I make this soup. Instead, I add a splash of habanero hot sauce in the individual bowls of those, like me, who like a dose of spicy. My hot sauce of preference is Marie Sharp’s Habanero Pepper Sauce (I have no affiliation) from Belize. I fell in love with it when I visited Belize years ago. The ingredients in the sauce include habanero peppers, carrots and lime juice so the sauce goes very well with this soup.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Haitian Soupe JouMou” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Bake Casseroles & Banana Breads for So What Else
2026-01-01 - 2026-01-15 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center between January 1st – 15th any weekday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals January 1st – 15th anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

Make Lentil Soup to Share With Others
2026-01-05 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Authentic Arabic Lentil Soup (based on this recipe from Zen and Zaatar). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Authentic Arabic Lentil Soup

Ingredients

4 cups red lentils (thoroughly washed)
16 cups water *
6 tsp vegetable bouillon *
6 tsp cumin
2 tsp black pepper
12 tbsp olive oil divided
4 yellow onions finely diced
salt to taste (¼-1/2 tsp)
8 lemons juiced, for serving

Pita chips (optional)

8 pita rounds
8 tbsp olive oil
pinch sea salt

Instructions

If making pita chips, preheat the oven to 400F. Separate pita rounds with a knife, so that they are only one layer thick. Cut into about 1-inch squares and toss with olive oil and salt. Arrange in a single layer on a parchment-paper-lined baking sheet. Bake for 7-10 minutes, until crispy.
Prepare crispy, sautéed onions. Heat 9 tablespoons of olive oil in a pan over medium-low heat. Add finely diced onions, spread them evenly into a single layer, and let them cook without stirring, until the bottom becomes golden and crisp. Cook them for about 30-40 minutes, stirring or flipping halfway, or as needed. Remove the onions from the pan and place them on a paper-towel-lined plate to absorb excess moisture.
While the onions are crisping, add the washed red lentils, water, black pepper, cumin, and vegetable bouillon to a large pot. Bring to a boil, and simmer on low heat for 25-35 mins, until the lentils are tender and breaking down into the liquid.
For a smoother texture, blend with an immersion blender directly in the pot. Alternatively, transfer to a blender, purée until smooth, and return to the pot.**
Stir in 3 tablespoons of olive oil, salt, and half of the sautéed onions into the soup, and heat through for a few more minutes to infuse flavor.
Serve with plenty of fresh lemon juice and the remaining sautéed onions sprinkled on top. Top with freshly cracked black pepper, pita chips, and parsley if desired. Enjoy!***

NOTES:

*To substitute vegetable broth, replace the water and vegetable bouillon with 16 cups of vegetable broth, and adjust salt to taste.
**You can skip blending the soup for more texture.
***For serving: Offer lemon juice or lemon halves for guests to squeeze into their soup. Serve sautéed onions and pita chips on the side for guests to garnish individual bowls.
For gluten-free: Simply omit the pita bread or use a gluten-free alternative.
This soup may thicken or separate over time, especially in the fridge. Simply thin it with some water and stir or whisk, if needed, before serving.
Store in the fridge for up to 5 days or freezer for up to 3 months.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Authentic Arabic Lentil Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Har Shalom KindSoup - Indian Lentil and Spinach Soup to Share With Others
2026-01-11 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Indian Lentil and Spinach Soup for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Contact Marj to Participate

Indian Lentil and Spinach Soup

Ingredients

4 Tbsp vegetable oil
4 teaspoons cumin seeds (if using ground cumin, use less)
4 medium-sized red onions
8 garlic cloves
4 teaspoons ground ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 lemon, juiced
4 small tomatoes (Roma are good for this, canned are fine)
4 cups lentils – yellow preferred – red cook fast and can get mushy
8 cups fresh spinach or 4 cups frozen chopped spinach, thawed and drained
2 cups coconut milk
Salt to taste
Cayenne pepper, chili powder, or sriracha to taste
Cilantro for garnish (optional)

Instructions

Heat oil in large saucepan, add cumin seeds (they will sizzle upon contact).Add onion, ginger, garlic, garam masala, and turmeric, and cook, stirring constantly, until the spices are fragrant, about 1 minute.+
Add tomato and cook until soft.
Add lentils and 7-9 cups of water (start with 7), reduce heat to low, cover, and gently simmer. Check after 10 mins to see if you need more water (for thinner soup add more water).
Stir in spinach, coconut milk, lemon juice, salt, and cayenne/sriracha/chili powder to taste. Cover and simmer until spinach is cooked about 5-10 more mins. Serve hot, garnished with cilantro if desired.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Indian Lentil and Spinach Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC).
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Curried Red Lentil Soup to Share With Others
2026-01-12 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Curried Red Lentil Soup (based on this recipe from Bon Appetit by Yotam Ottolenghi.)
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Curried Red Lentil Soup

Ingredients

6 Tbsp. virgin coconut oil or extra-virgin olive oil
3 medium onions, finely chopped
6 garlic cloves, finely chopped
3 (2½”) pieces fresh ginger, peeled, finely grated
3 Tbsp. curry powder (such as S&B)
¾ tsp. crushed red pepper flakes
1½ cup red lentils, dry
3 (14.5-oz.) cans crushed tomatoes or equivalent
1½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt and freshly ground black pepper
3 (13.5-oz.) cans unsweetened coconut milk, shaken well
Lime wedges (for serving)

NOTE: 2-3 cans of 100% pumpkin (not pumpkin pie mix) can be added for extra nutrition and color value
Instructions

Warm virgin coconut oil or extra-virgin olive oil in a medium saucepan on the stovetop over medium heat. Cook onions, finely chopped, stirring often, until softened and golden brown, 8–10 minutes. Add garlic cloves, finely chopped, fresh ginger, peeled, finely grated, curry powder, and crushed red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add crushed tomatoes, finely chopped cilantro, a generous pinch of kosher salt, and 7½ cups water; season with freshly ground black pepper. Set aside ¼ cup liquid from each can unsweetened coconut milk for serving; add remaining coconut milk to saucepan. Bring mixture to a boil, then reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, ladle soup into bowls. Drizzle with reserved coconut milk and garnish with more cilantro. Serve with lime wedges.
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; store in an airtight container and chill. Reheat over medium heat until simmering.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Curried Red Lentil Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293)
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Bake Casseroles & Banana Breads for So What Else
2026-01-16 - 2026-01-31 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center January 16th – 31st Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals January 15th – 31st anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

KindSoup for Students - Make Vegetable Soup with Pesto to Share With Others
2026-01-18 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Vegetable Soup with Pesto (based on this recipe from Once Upon a Chef). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Vegetable Soup with Pesto

6 tablespoons extra virgin olive oil
6 small yellow onions, chopped
6 carrots, cut into ¼-inch pieces
6 celery stalks, cut into ¼-inch pieces
6 tablespoons tomato paste
6 quarts low-sodium chicken broth
3 teaspoons salt
1 teaspoon ground black pepper
6 bay leaves
2 cup orzo
3 small zucchini, cut into ¼-inch pieces
3 cup frozen peas
1 cup pesto
Some Parmesan cheese for grating over soup

NOTE: Chop the vegetables before the Zoom session starts. This is the most time-consuming part of the recipe.
Soup Instructions

Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Do not brown; lower the heat if necessary. Stir in the tomato paste and cook, stirring frequently, for 2 minutes more.
Add the chicken broth, salt, pepper and bay leaves and bring to a gentle boil. Add the orzo, then reduce the heat to medium-low and simmer for 8 minutes.
Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is al dente and the vegetables are all tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary (keep in mind that the soup will taste a bit bland before the pesto and Parmigiano-Reggiano are added).
Garnish with a heaping tablespoon of pesto and grated Parmesan cheese while serving the soup.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, January 18th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Vegetable Soup with Pesto” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Make Red Lentil and Black Bean Stew to Share With Others
2026-01-19 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Lynn to make a Red Lentil and Black Bean Stew (based on Jessica’s recipe from Runner’s World Cookbook). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Red Lentil and Black Bean Stew

Ingredients

3 tablespoons extra-virgin olive oil
3 onions, chopped
6 cloves garlic, minced
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
12 cups low-sodium vegetable broth
3 tablespoons tomato paste
2 ¼ cups red lentils
3 cans (15 ounces each) black beans, drained and rinsed, half of each can mashed with a fork
Juice of 3 limes
¾ teaspoon salt
¾ teaspoon ground black pepper
6 tablespoons chopped fresh cilantro

Instructions

Heat the oil in a large soup pot over medium heat.
Add the onions and cook, stirring frequently, for about 5 minutes, or until soft.
Add the garlic, chili powder, cumin, and paprika; cook for 1 minute.
Add the broth and tomato paste. Raise the heat to high and bring to a boil.
Add the lentils. Reduce heat to a simmer and cook for 25 minutes, or until lentils are tender.
Add the black beans (both whole and mashed), lime juice, salt, and pepper. Cook for 5 minutes, until heated through.
Ladle into bowls and sprinkle with cilantro.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Red Lentil and Black Bean Stew” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Har Shalom KindSoup - Split Pea Soup to Share With Others
2026-01-25 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Split Pea Soup for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Contact Marj to Participate

Split Pea Soup

Ingredients

2-3 medium chopped yellow onions (2 cups)
5 cloves garlic, minced
1/4 cup good olive oil
1 teaspoon dried oregano
2-3 teaspoons kosher salt (depending on salt level of broth)
1-1/2 teaspoons freshly ground black pepper
5 Cups medium-diced carrots (6 to 9 carrots)
6 small medium red potatoes, unpeeled and ½” diced
2 pounds dried split green peas
12-16 cups chicken or vegetable stock or water – start with 12!

Instructions

Soak peas for 1 hour prior to cooking (NOT required but speeds up cooking. If you don’t soak the peas you will need to simmer longer and skim more foam.)
Saute onions, garlic, oregano, salt, pepper on medium heat in olive oil, until onions are translucent, 10-15 mins.
Add carrots, half of potatoes, 1 pound of split peas, and stock. Bring to a boil, then simmer uncovered for 30 mins.
Skim off foam while cooking.
BLEND half of soup and return to pot.
Add remaining split peas and potatoes continue to simmer another 40 mins or so until all peas are soft. STIR FREQUENTLY so solids don’t burn on pot’s bottom.
Adjust salt and liquid to taste.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Split Pea Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Un/Stuffed Pepper to Share With Others
2026-01-26 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Un/Stuffed Pepper (based on this recipe from Happily Unprocessed.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Un/Stuffed Pepper

Ingredients

3 tbsp. Olive Oil
3 lb. Organic Grass Fed Ground Beef
6 Organic Green Peppers, seeded and diced
3 Organic Red Peppers, seeded and diced
3 Organic Jalapeno Peppers, seeded and finely diced
3 cups Organic Yellow Onions, diced
9 Cloves Organic Garlic, minced
1 1/2 tsp. Dried Oregano
3 tsp. Dried Basil (or fresh)
3 Bay Leaves
3 tsp. Italian seasoning
3 tbsp. Brown Sugar
3 (15 oz) Cans Tomato Sauce
3 (14.5 oz) Fire Roasted Diced Tomatoes
9 cups Organic Beef Broth
3 cups Organic Rice (white/brown/long/short)

Instructions

In a large stockpot add 3 Tbsp olive oil and the onions and peppers. Saute until softened, approx. 5 minutes. Add the garlic and saute another minute more. Place them in a bowl.
Add the ground beef to the hot stockpot and cook on high heat until cooked through, breaking apart with a fork. Drain the grease from the pot and return the beef. Add the spices and then the onions/peppers.
Add the beef broth and tomatoes. Once it comes to a boil, turn it down to a rapid simmer and let the vegetables continue to soften another 15 minutes, stirring occasionally.
Add the rice and continue to simmer for 10 minutes or until rice is tender. Taste for seasoning and serve hot.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Un/Stuffed Pepper” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

KindSoup for Students - Make Butternut Squash & Cauliflower Soup to Share With Others
2026-02-01 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Butternut Squash & Cauliflower Soup (based on this recipe from Cookin Canuck). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

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Butternut Squash & Cauliflower Soup

2 tablespoons olive oil
3 medium onions chopped
9 cloves garlic minced
6 medium carrots cut into thin half-circles
6 medium celery stalks thinly sliced
2 1/4 teaspoon dried thyme
1 teaspoon dried chili flakes
1 1/2 teaspoon kosher salt
4 1/2 tablespoon tomato paste
3 3/4 pounds butternut squash about 4 cups
2 1/4 pounds cauliflower about 3 cups
9 cups vegetable broth
4 1/2 cups water
6 bay leaves
3/4 cup minced Italian parsley
Salt and pepper to taste

Soup Instructions

Heat olive oil in a large saucepan set over medium heat.
Add the onions and cook, stirring occasionally, until the onions just start to soften, about 5 minutes.
Add the garlic, carrots, celery, thyme, dried chili flakes and salt. Cook until the vegetables are tender, about 5 minutes.
Stir in the tomato paste and cook for one additional minute.
Stir in the butternut squash, cauliflower, vegetable broth, water, and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
Let the soup cool for 10 minutes, then transfer 9 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
Stir in the parsley, add salt and pepper (if desired) and serve.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, February 1st cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Butternut Squash & Cauliflower Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Bake Casseroles & Banana Breads for So What Else
2026-02-02 - 2026-02-14 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center February 2nd – 14th Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals February 2nd – 14th anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

Make Tuscan Bean and Kale Soup to Share With Others
2026-02-02 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Tuscan Bean and Kale Soup (based on recipe from SaltFatAcidHeat by Samin Nosrat). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
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Tuscan Bean and Kale Soup

Ingredients

Extra-virgin olive oil
3 medium yellow onions, diced (about 1 1/2 cups)
6 celery stalks, diced (about 3 cups)
9 medium carrots, (peeled and) diced (3 cups)
6 bay leaves
Salt & Freshly ground black pepper
6 garlic cloves, thinly sliced
6 cups crushed canned or fresh tomatoes in their juice
9 cups cooked beans, such as cannellini, corona,or cranberry, cooking liquid reserved (from
about 3 cup raw; feel free to use canned beans instead!)
3 ounces freshly grated Parmesan, rind reserved
9-12 cups Chicken Stock, vegetable broth or water, or more as needed for desired consistency
6 bunches kale, thinly sliced
1 1/2 small head green or Savoy cabbage, core removed and thinly sliced (about 3 cups sliced

Instructions

Set a large Dutch oven or stockpot over medium-high heat and add 1 tablespoon olive oil.
When the oil shimmers, add the onion, celery, carrots, and bay leaves.
Season generously with salt and pepper.
Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and just starting to brown, about 15 minutes.
Dig a little hole in the center of the pot, then add another tablespoon of olive oil.
Add the garlic and let it sizzle gently until it gives off an aroma, about 30 seconds.
Before the garlic has a chance to brown, add the tomatoes. Stir, taste, and add salt as needed. Let the tomatoes simmer until they cook down to a jammy consistency, about 8 minutes.
Add the beans and their cooking liquid, half the grated Parmesan and its rind and enough stock or water to cover.
Add two immoderate splashes of olive oil, about 1/4 cup.
Stirring occasionally, bring the soup back to a simmer. Add the kale and cabbage and bring to a simmer again, adding more stock or water as needed to cover.
Cook until the flavors have come together and the greens are tender, about 20 minutes more. Taste and adjust for salt.

Notes by Samin Nosrat: I like this soup to be very thick, but add more liquid if you like a
lighter soup. Remove the Parmesan rind and bay leaves. Serve with a drizzle of the best olive
oil you have on hand, and grated Parmesan. Store covered in the refrigerator for up to 5
days. This soup also freezes exceptionally well for up to 2 months. Return the soup to a boil
before using.
Variations: To make Pasta e Fagioli (Tuscan Pasta and Bean Soup), add 3/4 cup ditalini,
tubetti, or other small pasta* shape along with the beans. *Uncooked to thicken soup
further, or cooked al dente and added later. Stir frequently,as the starch released by the
pasta is apt to form a crust on the bottom of the pot and burn. Cook until the pasta is
tender, about 20 minutes. Thin out with more stock or water as needed to desired
consistency. Serve as directed above

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Tuscan Bean and Kale Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Turkey Pumpkin Chili to Share With Others
2026-02-09 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Lynn to make a Turkey Pumpkin Chili (based on this recipe from Kay Nutrition). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
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Turkey Pumpkin Chili

Ingredients

3 lbs. ground turkey (optional; add more beans or omit for vegetarian version)
6 tablespoons olive oil
3 onions, diced
12 cloves garlic, minced
3 red bell peppers, minced
4 1/2 tablespoons chili powder
6 teaspoons ground cumin
3 teaspoons oregano
1 1/2 teaspoons ground cinnamon
3 teaspoons salt
3 cans (14 oz.) pumpkin puree
3 cans (14 oz.) diced tomatoes
3 cans (14 oz.) black beans, strained and rinsed
3 cans (14 oz.) red kidney beans, strained and rinsed
6 cups chicken broth, or vegetable broth
Optional for serving: Avocado, Shredded cheese, Chopped cilantro, Chopped green onion

Instructions

In a large pot on medium-high heat, warm the olive oil, then add the onion and cook for 5 minutes until tender.
Add the ground turkey to the pot and cook, seasoning it with a pinch of salt and breaking it up with a wooden spoon or spatula, for another 5 minutes or until cooked through.
Add the garlic and bell pepper and cook for an additional 2-3 minutes until the vegetables start to soften.
Add the chili powder, cumin, oregano, ground cinnamon, and salt, and cook for another 1-2 minutes until fragrant.
Add the pumpkin puree, diced tomatoes, and chicken/veggie broth, and stir to combine. Then add the black beans and kidney beans, and stir again to combine.
Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 20-25 minutes.
Once cooked, taste the chili and adjust the salt and pepper seasoning as needed; you may need a little extra salt depending on the brand of your broth.
The chili can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Turkey Pumpkin Chili” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program
