Make French Lentils and Mushroom Soup to Share With Others
2025-09-15 17:00 - 18:00 (America/New_York) | Virtual Gathering, United States
Join us to make a French Lentils and Mushroom Soup (based on this recipe from Gimme Some Oven.) 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

French Lentils and Mushroom Soup

Ingredients

3 tablespoons olive oil
6 large leeks (white and light green parts only), halved and sliced*
6 celery stalks, diced
3 pounds baby bella mushrooms, sliced
15 large cloves garlic
2 cups dry white wine
24 cups vegetable stock
12 sprigs fresh thyme**
6 bay leaves
6 cups French lentils, rinsed and drained
9 large handfuls of baby spinach (or chopped kale or collard greens)
1/3 cup balsamic vinegar
fine sea salt and freshly-cracked black pepper

* Prepping the leeks: Leeks can often have dirt hiding between their inner layers. So I recommend first trimming off and discarding the dark green parts and the ends of each leek. Then carefully slice the leeks in half lengthwise, slice each half into lots of thin half-moons, transfer the chopped leeks to a strainer and rinse with cold water (while tossing the leeks with your fingers to uncover any dirt), and drain.
**Herb options: I recommend adding in lots and lots of fresh thyme to this recipe. But you could use a few teaspoons (add to taste) of dried thyme instead, if that’s what you have on hand. Or rosemary, tarragon, and/or herbs de Provence seasoning would be delicious in this recipe too.

Instructions

Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
Simmer. Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
Season. Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
Serve. Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

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, “French Lentils and Mushroom 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 Cozy Autumn Wild Rice Soup to Share With Others
2025-09-21 17:00 - 18:00
Join us online for KindSoup for Students as we make a Cozy Autumn Wild Rice Soup (based on this Gimme Some Oven recipe).
This KindSoup favorite is “loaded up with lots of my favorite fresh seasonal produce, from sweet potatoes to kale, mushrooms, carrots, celery and onions. It’s made nice and hearty with the addition of wild rice, which just so happens to be lower in calories and higher in protein than many other rices. But best of all, it is made with the most irresistible broth, seasoned with garlic and “the bays,” as I call them, and made creamy with either the addition of coconut milk, cream or a roux-based cream sauce.” – Gimme Some Oven
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

Cozy Autumn Wild Rice Soup

butter or olive oil for sauteing veggies
12 cups vegetable stock (or chicken stock)
2 cup uncooked wild rice
16 ounces baby bella mushrooms, sliced
8 cloves garlic, minced
4 medium carrots, diced
4 ribs celery, diced
2 large (about 2 pounds) sweet potato, peeled and diced
2 small white onion, peeled and diced
2 bay leaf
3 tablespoon Old Bay seasoning
2 (14-ounce) cans unsweetened coconut milk (or see cream sauce option below*)
4 large handfuls of kale, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper

Soup Instructions

Generously cover the bottom of your soup pot with butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add base ingredients. Add in the vegetable stock, wild rice**, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
Add final ingredients. Add the coconut milk (or cream) and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve. Serve warm and enjoy!

*Alternate cream sauce recipe: In place of the coconut milk, you can either add half and half. Or you can make a cream sauce by melting 6 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/2 cup flour for one minute, and then whisking in 3 cups milk until the mixture is smooth. Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.
** The recipe uses 100% wild rice, but cooking time may vary if you use a wild rice blend or a different type of rice.

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 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, “Cozy Autumn Wild Rice 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 – 9/21/25 Cozy Autumn Wild Rice Soup

Make Samin Nosrat's Butternut Squash and Green Curry Soup to Share With Others
2025-09-22 17:00 - 18:00
Join us to make a Butternut Squash and Green Curry Soup (based on this recipe from Samin Nosrat).
“This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash’s sweetness. But it’s the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that’s the real standout.”
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 and Green Curry Soup

Ingredients
For the Soup

1/3 cup coconut oil or neutral-tasting oil
9 medium (or 5 large) shallots, diced
1 (6-inch) piece of fresh ginger, peeled and thinly sliced
3 lemongrass stalks, cut into 3-inch pieces
Kosher salt
3 large butternut squashes (about 12 pounds), peeled, seeded and cut into about ¾-inch cubes
6 (13½-ounce) cans coconut milk
1 cup Thai green curry paste, or to taste
1/2 cup fish sauce
9 cups water or chicken stock, preferably homemade, more as needed for consistency

For the Garnish

2 cups raw peanuts
2 cups unsweetened raw coconut flakes
6 tablespoons fish sauce
20 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
3 tablespoon neutral-tasting or melted coconut oil
3 tablespoon minced lemongrass
1 Tbsp sugar
30 lime leaves, thinly sliced (optional)
3 Handfuls of Thai or Italian basil leaves
6 to 9 limes, quartered

Instructions

Step 1 – Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.

Step 2 – Add squash, coconut milk, curry paste, fish sauce and water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.

Step 3 – Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.

Step 4 — Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.

Step 5 – Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

Step 6 – Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

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 and Green Curry 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 - Minestrone with Orzo to Share With Others
2025-09-28 16:00 - 17:00
Join KindChef Marj Klein to make a Minestrone with Orzo 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

Minestrone with Orzo

Ingredients

3 Tbsps olive oil
1 large onion, chopped
5 carrots, sliced (can use more)
3 cloves garlic, minced
2 celery stalks, sliced (can use more)
2 bell peppers, diced (can use more)
1 28-oz can whole tomatoes, cut in pieces (can use pre-cut), with juices
8 Cups vegetable broth
4 Cups tomato juice or V8 or combination
2 bay leaves
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can chick peas, rinsed and drained
1 large zucchini, chopped
1 large yellow squash, chopped
¾ cup orzo (or other small pasta) NOTE: separately cook and add to containers before freezing.
3 Tbsps fresh basil, chopped (can substitute 1-1/2 Tbsps dry)
Kosher salt and fresh ground black pepper to taste

Instructions

Heat oil on medium high. Add onion and carrots. Saute 3 mins. Add garlic, celery, carrots, and peppers. Cook 5 mins, stirring occasionally.
Add tomatoes, broth, tomato juice, bay leaves, and beans. Bring to boil. Reduce heat, cover pot, simmer 40 mins. REMOVE BAY LEAVES!
Add squash and orzo (if not cooking separately). Cook 10 mins. Stir in basil, 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, “Minestrone with Orzo” 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 Quick White Bean and Celery Ragout (or Soup) to Share With Others
2025-09-29 17:00 - 18:00
Join us to make a Quick White Bean and Celery Ragout (or Soup), based on this recipe from the NYT.
“Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.” We’ve added some veggie broth and have transformed it into a delicious 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

Quick White Bean and Celery Ragout (or Soup)

Ingredients

2 cups vegetable stock, plus more as needed (if making the Ragout; If making a Soup, have 4-6 cups additional stock on hand)
1/2 cup extra-virgin olive oil, more if needed (esp for Ragout)
12 stalks celery, thinly sliced on an angle, leaves reserved
3 large zucchinis, trimmed, quartered lengthwise then cut into ½-inch pieces
6 scallions, thinly sliced on an angle
Kosher salt and black pepper
6 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, optional, for serving
Pesto (or soft herbs like basil or parsley), optional, for serving
Cooked pearl couscous or grilled bread, optional, for serving

Instructions
Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add more vegetable stock and warm for 1 minute. Season with salt and pepper.
Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.

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, White Bean and Celery Ragout (or 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 Burst Cherry Tomato Orzotto w/Basil, Arugula and Cannellini Beans to Share With Others
2025-10-05 17:00 - 18:00
Join us online for KindSoup for Students as we make a Burst Cherry Tomato Orzotto w/Basil, Arugula and Cannellini Beans (based on based on this recipe from the NYT).
We’ve added white beans to this delightful dish to add more protein and make it a one-pot meal! “Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.”
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

Burst Cherry Tomato Orzotto with Basil, Arugula and White Beans
Ingredients:

1/3 cup olive oil
3 large shallots, chopped (about a cup)
Salt
1 head garlic – grated
1 tsp crushed red pepper, to taste
4 ½pounds cherry tomatoes
3 cups tightly packed fresh basil leaves, roughly chopped, plus 1 sprig
2 pounds orzo
4-6 cans (or 1 1/2 lb dry – precooked) cannellini (or other white) beans
3 quart (12 cups) low-sodium vegetable broth (more as needed)
2 cups grated Parmesan, plus more for serving
3 Tablespoons unsalted butter
1 lemon, juiced (more to taste)
Arugula, optional topping for serving

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the shallots, some salt and cook, stirring often, until the shallot is translucent and fragrant, 4-5 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, another minute or so more.
Add the tomatoes, basil sprig and 3 cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 10 minutes.
Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.
Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half, 10-12 minutes. The mixture will go from very brothy to a tomato soup-like texture.
Stir in the orzo, broth and some salt and bring to a boil over high heat. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 10-13 minutes more. Add the beans and stir it around to be well blended.
Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with fresh arugula and more Parmesan, as 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!
STUDENTS:
Prior to our Sunday’s 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, “Burst Cherry Tomato Orzotto w/Basil and Cannellini Beans ” 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 Corn Chowder to Share With Others
2025-10-06 17:00 - 18:00
Join us online to make a Corn Chowder (based on this recipe from Vegan Heaven.) 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

Corn Chowder

Ingredients

12 medium-sized russet potatoes, cut into cubes
4 red bell pepper, cut into medium-sized chunks
20 cups corn kernels either fresh or frozen
8 stalks of celery, chopped
4 onion, finely chopped
8 carrots, sliced
8 bay leaves
2 teaspoon smoked paprika powder
2 teaspoon Cajun seasoning (optional) Omit if you don’t want the corn chowder to be a bit spicy!
16 cups vegetable broth
4 cup coconut milk
2 cup unsweetened almond milk
salt, to taste
black pepper, to taste
4 green onion, cut into rings
2 cup fresh parsley, chopped

Instructions

Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.

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, “Corn Chowder” 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 - Mushroom & Broccoli Soup to Share With Others
2025-10-12 16:00 - 17:00
Join KindChef Marj Klein to make a Mushroom & Broccoli 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

Mushroom & Broccoli Soup

Ingredients

canola oil
1 large onion, chopped
6 carrots, peeled and chopped
6 celery ribs, chopped
1 Tbsp minced garlic
3 medium potatoes, diced
8 cups vegetable broth
2 bunches broccoli, about 3 lbs
1 lb mushrooms, sliced
2 Tbsps SOY sauce
1/4 Cup lemon juice, optional

Instructions

Heat oil. Add chopped onions, celery; minced garlic; diced potatoes; and peeled and chopped carrots. Heat, stirring, until onions are translucent.
Add broth and bring to a boil. Reduce heat. Simmer 20 mins until vegetables soften.
While soup simmers: Slice mushrooms. Cut broccoli florets into bite-sized pieces. Stalks should be peeled (if necessary) and chopped. Heat oil on medium high in a separate pan. Add mushrooms. Saute until tender, 4 mins. Stir in soy sauce. Remove from heat.
Puree soup with immersion blender. Stir in broccoli and mushrooms. Cook 6-8 mins, stirring occasionally.
Stir in lemon juice if using.

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, “Mushroom & Broccoli Soup” and “Contains SOY” 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 Red Lentil Soup to Share With Others
2025-10-13 17:00 - 18:00
Join KindChef Carol to make a Red Lentil Soup (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

Red Lentil Soup

Ingredients

1/2 cup olive oil, plus more for drizzling
3 large onions, chopped
6 garlic cloves, minced
1/2 cup tomato paste
1 tablespoon ground cumin
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon of chili powder or ground cayenne, more to taste
3 quarts chicken or vegetable broth
6 cups of water
3 cups red lentils
3 large carrots, peeled and diced
Juice of 1 ½ lemon, more to taste
1/2 cup chopped fresh cilantro*

*An optional and delicious spice to use in this dish, especially for those eschewing cilantro, is asafoetida. This will move the soup to more of an Indian than Turkish profile (think: dal). Here is a good link explaining the spice and how to cook with it. In this case, I’d add it at the end of step two, after adding the tomato paste, cumin, salt and black pepper and chili powder.
Instructions

In a large pot, heat the oil over high until hot and shimmering. Add onions and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt and black pepper and the chili powder, (add asafoetida now if using) and sauté for 2 minutes longer.
Add broth, water, lentils and carrots. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, 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, “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).
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 Broccoli Cheese Soup to Share With Others
2025-10-19 17:00 - 18:00
Join us online for KindSoup for Students as we make a Broccoli Cheese Soup (based on this recipe from All Recipes). 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

Broccoli Cheese Soup

1 cup butter
2 onions, chopped
2 (16 ounce) packages frozen chopped broccoli
8 (14.5 ounce) cans chicken broth
2 (1 pound) loaves processed cheese food, cubed
4 cups milk
2 tablespoons garlic powder
1 ⅓ cups cornstarch
2 cups water

Soup Instructions

Melt butter in a stockpot over medium heat. Add onions and cook, stirring occasionally, until softened. Stir in broccoli.

Add broth and simmer until broccoli is tender, 10 to 15 minutes.

Reduce heat; add cheese cubes and stir until melted. Stir in milk and garlic powder.

Stir cornstarch and water together in a small bowl until smooth. Stir into soup; cook, stirring frequently, until thick. Serve and enjoy!

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, October 19th 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, “Broccoli Cheese 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 Roasted Butternut Squash Soup to Share With Others
2025-10-20 17:00 - 18:00
Join KindChef Alexa to make a Roasted Butternut Squash Soup (based on this recipe from Dr. Vegan.) 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

Roasted Butternut Squash Soup

Ingredients

3 small to medium-sized Butternut Squash
21 fl oz Coconut Milk
3-6 Red Onions
6 Carrots
3-6 Bell Peppers
3-6 heads of Garlic
6 Tomatoes or 3 cups of Cherry Tomatoes
4.5 cups Vegetable Broth
3 tsp Fresh Ginger optional; grated
Olive Oil enough to drizzle over vegetables
Fresh Cilantro for garnish

Seasoning:

3 tsp Black Pepper
3 tsp Ground Cumin
3 tsp Paprika
3 tsp Dried Thyme
3 tsp Dried Rosemary
3 tsp Chili Oil

Instructions

Preheat the Oven: Set your oven to 390°F (200°C).
Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you’ve chopped the vegetables smaller, the roasting time can be reduced. If you’ve halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.
Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil 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, “Roasted Butternut Squash 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 - Butternut Squash Soup to Share With Others
2025-10-26 16:00 - 17:00
Join KindChef Marj Klein to make a Butternut Squash 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

Butternut Squash Soup

Ingredients

4 Butternut Squash – approx 12 lbs (or use precut cubed squash)
8 TBSP Olive Oil
2 Onions – Chopped
12 Cloves Chopped or Minced Garlic
4 tsp Ginger
1/2 tsp Cayenne Pepper – OPTIONAL
8 cups Vegetable Broth PLUS additional 1 to 2 Cups
4 TBSP Brown Sugar or Pure Maple Syrup
Salt

Instructions

Prep 1 hour before: (follow instructions or peel and cube yourself or buy pre-cut!

Preheat oven to 425
Slice squash vertically and remove seeds
Place face down on baking sheet, add a little water
Rub outer skin with 1 Tbsp olive oil
Roast 30 mins until soft (if using precut only 20 mins) Remove when soft; COOL; remove skin
Cut cooked squash into cubed chunks and set aside

Heat 4 Tbsp olive oil in large pot.
Saute onions and garlic with salt – approx 4 mins. Add ginger and cayenne.
Add broth, brown sugar or maple syrup and squash. Bring to a boil. Cover and simmer 10-15 mins.
Cool for a short time, then blend.
Add additional broth if needed for consistency.

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 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 Cozy Autumn Wild Rice Soup to Share With Others
2025-10-27 17:00 - 18:00
Join KindChef Alexa to make a Cozy Autumn Wild Rice Soup (based on this Gimme Some Oven recipe). 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

Cozy Autumn Wild Rice Soup

Ingredients

butter or olive oil for sauteing veggies
12 cups vegetable stock (or chicken stock)
2 cup uncooked wild rice
16 ounces baby bella mushrooms, sliced
8 cloves garlic, minced
4 medium carrots, diced
4 ribs celery, diced
2 large (about 2 pounds) sweet potato, peeled and diced
2 small white onion, peeled and diced
2 bay leaf
3 tablespoon Old Bay seasoning
2 (14-ounce) cans unsweetened coconut milk (or see cream sauce option below*)
4 large handfuls of kale, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper

Instructions

Generously cover the bottom of your soup pot with butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add base ingredients. Add in the vegetable stock, wild rice**, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
Add final ingredients. Add the coconut milk (or cream) and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve. Serve warm and enjoy!

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, “Cozy Autumn Wild Rice 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 Autumn Carrot and Sweet Potato Soup to Share With Others
2025-11-02 17:00 - 18:00
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
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
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
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
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
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

Har Shalom KindSoup - Chickpea Soup w/ Lemon & Rosemary to Share With Others
2025-11-23 16:00 - 17:00
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

Make Creamy Butternut Squash and Coconut Noodle Soup to Share With Others
2025-12-01 17:00 - 18:00
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
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
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
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
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
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
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
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

Make Lentil Soup to Share With Others
2026-01-05 17:00 - 18:00
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
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
