Har Shalom KindSoup - Kale Soup to Share With Others
2026-02-22 16:00 - 17:00 (America/New_York) | Virtual Gathering, United States
Join KindChef Marj Klein to make a Kale 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

Kale Soup

Ingredients

4 Tbsps olive oil
2 large yellow onions, chopped
4 Tbsps chopped garlic
1 bag kale, stems removed and leaves chopped
12 cups vegetable broth
10-12 white potatoes, peeled and cubed
4 (15 oz) cans cannellini beans (drained)
2 (15 oz) cans diced tomatoes
4 Tbsps dried parsley
2 Tbsps Italian seasoning
salt and pepper to taste

Instructions

Heat olive oil on medium-high. Add onion sprinkle with salt. Cook 5 mins. Add garlic. Cook 1 min.
Stir in broth, potatoes, beans, tomatoes, parsley, and Italian seasoning. Bring to boil. Reduce heat and simmer until potatoes are cooked through, 20-25 mins.
Add kale. Stir. Cook 2 mins. Stir. Turn off heat.
Season 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, “Kale Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Harira – a Moroccan Soup to Share With Others
2026-02-23 17:00 - 18:00
Join KindChef Alexa to make a Harira – a Moroccan Soup (inspired by this recipe from King Soloman’s Table by Joan Nathan.) 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

Harira – a Moroccan Soup

Ingredients

6 tablespoons olive oil
2 large onions, diced (about 2 cups)
6 stalks celery, diced (about 1 1/2 cups)
6 large carrots, peeled and cut in rounds
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 to 2 teaspoons harissa (pepper paste found in middle eastern grocery stores) or dried red chile flakes
1-2 bunches parsley, chopped (about 3 cups), divided
1-2 bunch cilantro, chopped (about 3 cups), divided
1 28 oz can crushed tomatoes, or 4 cups tomato sauce
14 cups stock of your choice or water
1 28oz can cooked chickpeas, drained, or 2 cups dried chickpeas soaked overnight and pre-cooked
2 cup (370 grams) brown (or green) lentils, rinsed
1-2 teaspoons freshly ground black pepper
2 teaspoons salt, or to taste
1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces, added at very end
Lemon juice (of 2 lemons or more), to taste
Salt, to taste

Instructions

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, half of the parsley and cilantro, crushed tomatoes, and the stock or water, and bring to a boil.
Add cooked chickpeas and the (rinsed but uncooked) lentils, another teaspoon of salt and a teaspoon of pepper.
Continue simmering until the lentils are cooked, about 20 minutes more.
Add remaining fresh herbs and the vermicelli/broken angel hair. Soup will thicken with the pasta. Add lemon juice to taste. Adjust salt, pepper and spices to taste.

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

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

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

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

Here are some options for donating outside the DC area:

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

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

KindSoup for Students - Make Lasagna/Shell Soup to Share With Others
2026-03-01 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, March 1st cooking session:

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

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “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.

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 Wonton Soup to Share With Others
2026-03-02 17:00 - 18:00
Join KindChef Alexa to make a Wonton 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

Wonton Soup

Ingredients

1/3 cup Oil
32 oz Shiitake mushrooms
3/4 cup low-sodium soy sauce, divided
8 cloves garlic, minced
24 cups low-sodium chicken or vegetable stock
32 oz bok choy, chopped
4 inches fresh ginger, peeled and grated
12 cups pre-shredded carrots
80 mini frozen wontons
1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons toasted sesame oil

Optional for serving

1/2 teaspoon sugar or honey
Chopped green onions (to taste)
Chili crisp, chili oil, or sriracha

Instructions

Place a large stockpot or wok over medium heat. Add the oil and when it begins to shimmer, add mushrooms. Saute until mushrooms are deep golden brown, 5 to 7 minutes. Add 1/4 cup soy sauce and the garlic, and cook for 2 minutes more.
Pour stock over mushrooms. Add bok choy, shredded carrots, and ginger.
Bring stock to a simmer. Simmer until vegetables are tender, 4 to 5 minutes.
Add frozen wontons and cook until they float, 2 to 3 minutes.
Stir in remaining 1/2 cup soy sauce, rice vinegar, lime juice, toasted sesame oil, and sugar.
Taste the soup. If you’d like it more salty, stir in some soy sauce. If you’d like it more tart, stir in some more rice vinegar or lime juice.
Ladle soup into bowls. Top with green onions and chili crisp, chili oil, or Sriracha.

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, “Wonton Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Afghan Aush to Share With Others
2026-03-09 17:00 - 18:00
Join KindChef Alexa to make an Afghan Aush – Bean & Noodle Soup (based on this recipe from Pickup Limes.) 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

Afghan Aush

Ingredients

2 cups dry chickpeas
2 cups dry kidney beans
2 cups dry brown lentils
2 cups dry mung beans
36 cups boiling water
1 1/4 cup vegetable oil
8 medium yellow onions, chopped
32 garlic cloves, thinly sliced
4 Tbsp dried mint leaves
2 Tbsp ground turmeric
14 oz flour noodles (reshteh), snapped in half
6 cups fresh parsley, minced
6 cups fresh cilantro, minced
6 cups fresh spinach, chopped
4 stalks green onions, thinly sliced (optional)
2 Tbsp salt, plus more to taste
3 Tbsp dried fenugreek leaves (optional)
1/4 tsp ground black pepper
5 cups unsweetened soy yogurt (or any unsweetened plant-based yogurt of choice)

Instructions

Add the chickpeas and kidney beans to a large bowl and cover with plenty of water. In another large bowl, add the lentils and mung beans, and also cover with lots of water. Let both bowls soak on the counter overnight.
The next day, when ready to make your meal, drain the water from the legumes and rinse.
To a large pot on high heat, add the drained chickpeas and kidney beans, along with the boiling water. Bring to a boil uncovered.
When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 50 – 60 minutes.
Meanwhile, to a large pan on high heat, add the oil, onion, and salt. Cook until the onions are lightly golden, about 5 minutes. Add the garlic and cook until golden.
Then add the dried mint and turmeric, and stir to toast for 20 seconds.
Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.
When the beans are cooked through, add the drained lentils and mung beans. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.
Meanwhile, chop all the greens: parsley, cilantro, spinach, and green onion.
Then add the noodles and cook for 7 – 8 minutes, or until al dente.
Add the chopped greens, salt, fenugreek, and pepper to the pot. Cook for 2 – 3 minutes. Add more water as needed, as the beans and the noodles will quickly soak up the liquid.
Plate, and garnish with yogurt and the reserved onion and garlic mixture. 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, “Afghan Aush” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

KindSoup for Students - Make Miso Coconut Butternut Squash Soup to Share With Others
2026-03-15 17:00 - 18:00
Join us online for KindSoup for Students as we make a Miso Coconut Butternut Squash Soup (based on this recipe from the Forked Spoon). 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

Miso Coconut Butternut Squash Soup

3 medium butternut squash
4 tablespoon olive oil
5 medium onions, chopped
8 stalks celery
8 large carrots, chopped
5 cups cauliflower florets
12 cloves garlic, minced
4″ piece ginger, peeled and sliced
3 quarts low-sodium vegetable stock, plus more as needed
2 cans coconut milk (each can is 13 ounces)
6 tablespoon white miso

Optional: Fresh cilantro, sesame and pumpkin seeds, sliced lime to garnish
Soup Instructions

Before the Zoom session: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Wash the skin of the squash and cut into 0.5″ inch slices and then into half moons. Brush the squash with olive oil and sprinkle with salt and pepper. Transfer the baking sheet to the oven and bake for 30-40 minutes, flipping halfway through cooking. Remove from the oven and allow to cool before peeling the skin off the flesh. Set aside.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions and cook for 3-4 minutes, stirring often. Add the celery, carrots, and cauliflower, and sprinkle with salt and pepper. Stir well to combine. Cook for approximately 5-6 minutes, stirring frequently.
Add the garlic and ginger to the pot. Cook for 2-3 minutes, stirring continuously. Add the vegetable stock and bring to a low boil. Cover with a lid and simmer until vegetables are soft (approximately 10 minutes).
Remove from heat and transfer the previously baked cooked squash to the pot.
Use a hand blender or high-speed blender to puree the soup until smooth and creamy. Add the coconut milk and stir to combine.
Transfer the miso paste to a small cup filled with warm water and whisk well to combine. Stir the miso into the soup and return the pot to medium-low heat. Heat just until warmed through but not boiling and season with salt and pepper, to taste.
Garnish soup with sesame seeds, pumpkin seeds, fresh cilantro and sliced lime. 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, March 15th 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, “Miso Coconut Butternut Squash Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

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

Here are some options for donating outside the DC area:

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

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

Online KindSoup for Students

Make Lemon Chicken Orzo Soup to Share With Others
2026-03-16 17:00 - 18:00
Join KindChef Alexa to make a Lemon Chicken Orzo Soup (based on this recipe from Joy Bauer.) 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

Lemon Chicken Orzo

Ingredients

2 medium yellow onions, finely diced (about 2 cups)
8 medium carrots, diced into thin coins (about 4 cups)
2 teaspoons kosher salt
½ teaspoon ground black pepper
6 to 8 cloves garlic, minced
4 teaspoons lemon zest
16 cups reduced-sodium chicken broth
2 cups whole-grain orzo, or any small whole-grain pasta
2 tablespoons corn starch + 2 tablespoons water*
½ cup lemon juice
6 cups cooked, shredded chicken**
½ to 1 cup roughly chopped fresh dill, optional

*You can use 4 tablespoons arrowroot flour instead of cornstarch. Mix it with 4 tablespoons water to dissolve before adding to soup.
**You can use rotisserie chicken or any leftover cooked chicken and shred by hand.
Instructions

Liberally coat a large pot with olive oil spray and warm over medium heat. Add onions, carrots, salt, and black pepper and cook, stirring occasionally, 7 to 9 minutes, until veggies are softened. Add garlic and lemon zest and cook 1 minute. Stir often to prevent the garlic from burning.
Add chicken broth to the pot, increase heat to high, and bring soup to a boil. Add orzo, reduce heat to a simmer and continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, for about 6 minutes or until orzo reaches al dente. Meanwhile, make the cornstarch slurry by adding the cornstarch and water to a bowl, and whisking until smooth. Set aside until ready to use.
Once orzo is cooked, add shredded chicken, lemon juice, and cornstarch slurry to the pot and mix everything together. Simmer 10 to 15 minutes to allow soup to thicken. Add additional salt, pepper and fresh dill, if desired, and serve piping hot.
It will last a few days in the fridge or you can stash in the freezer for a few months. It will thicken in the freezer, but should thin out when heating. You can add a little more broth 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, “Lemon Chicken 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.

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 - Spring Minestrone with Kale & Pasta to Share With Others
2026-03-22 16:00 - 17:00
Join KindChef Marj Klein to make a Spring Minestrone with Kale & Pasta 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

Spring Minestrone with Kale & Pasta

Ingredients

1/3 cup extra-virgin olive oil
2 med/large onions, halved then thinly sliced
6 celery stalks, thinly sliced
Kosher salt and black pepper
4 Tbsp minced garlic
4 Tbsp ginger (optional)
12-16 Cups vegetable stock
3 cups ditalini or other small pasta (cook separately)
1 lb asparagus, sliced into ½-inch pieces, thinly sliced zucchini, chopped broccoli
3 cups fresh or frozen peas
½ Cup lemon juice
12 ounces baby kale, baby spinach, or torn spinach

Optional

Add-ins: white beans, garbanzo beans, chopped carrot
Toppings pesto, grated parmesan

Instructions

Cook pasta al dente separately. Let cool.
Heat olive oil on medium high. Add onions and celery, salt and pepper. Cook 5 mins until softened.
Add ginger (optional) and garlic. Stir. Cook 2 mins.
Add stock. Bring to simmer. IF not separately cooking pasta, add now and cook to al dente. Add asparagus, peas, and any other vegetables. Cook 3 mins.
Add lemon juice. Stir in kale/spinach. Cook until softened.

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, “Spring Minestrone with Kale & Pasta” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Broccoli, Barley and Cannellini Bean Soup to Share With Others
2026-03-23 17:00 - 18:00
Join KindChef Carol to make a Broccoli, Barley and Cannellini Bean 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

Broccoli, Barley and Cannellini Bean Soup

Ingredients

1 cup pearl barley
Salt
3 heads of broccoli (about 3 pounds)
½ cup extra-virgin olive oil, plus more for serving
4 ½ tablespoons chopped garlic
3 cups cooked cannellini or other white beans (from 3 15-ounce cans), rinsed and drained
3 beef bouillon (vegetable stock or bouillon) cubes or 3 teaspoons beef stock concentrate
Freshly ground black pepper

Instructions

Put the barley in a large saucepan with enough water to cover by 3 inches and ½ teaspoon of salt. Bring to a slow, steady simmer, then cover, and cook until the barley is fully tender, 30 to 45 minutes. Drain, saving the water in a large bowl for the soup.
While the barley is cooking, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.
Fill a large soup pot with water and bring to a boil. Add 5 tablespoons salt and the thick, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 10 minutes or so, then drain. Chop the broccoli rather fine and set aside.
Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.
Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.
Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.

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, “Broccoli, Barley and Cannellini Bean Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Vegetarian Chili to Share With Others
2026-03-30 17:00 - 18:00
Join KindChef Alexa to make a Vegetarian Chili. 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

Vegetarian Chili

Ingredients

3 Tbsps vegetable oil
3 medium (2 large) onions, diced
9 cloves garlic, minced
4-5 carrots, chopped
4 stalks celery, chopped
3 large bell peppers, chopped
1 lb white mushrooms, chopped
2-3 lbs Morningstar Farms (or similar) faux ground beef or sausage
3 28 oz cans chopped tomatoes (not drained) – or fresh equivalent
3 14/15oz cans kidney beans (not drained) – or fresh equivalent
3 14/15oz cans kernel corn (not drained) – frozen/fresh acceptable
3 Tbsps chili powder
3 Tbsps ground cumin
1 Tbsp + 1-1/2 tsps oregano
1 Tbsp + 1-1/2 tsps chopped basil

Instructions

Heat oil in large soup pot. Add onions. Saute 5 mins.
Stir in garlic. Saute 2 mins.
Stir in peppers, mushrooms, faux meat, frozen vegetables (if using). Saute 3 mins.
Add all remaining ingredients. Stir. Bring to boil. Stir. Reduce heat and simmer 30 mins.

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, “Vegetarian Chili” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Chicken Tortilla Soup to Share With Others
2026-04-06 17:00 - 18:00
Join KindChef Dominique to make a Chicken Tortilla 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

Dominique’s Chicken Tortilla Soup

Ingredients

6-8 garlic cloves in olive oil.
1.5 tsp of cumin
1.5 tsp of chili powder
4-6 boxes (or the equivalent of better than bouillon!), or vegetable broth
3 cups chicken pulled from a rotisserie chicken or home-cooked chicken
3-4 cans white beans like Canellini or Great northern, drained and rinsed
3-4 14 oz cans black beans, drained and rinsed
2 1 lb bags frozen corn (usually use white corn)
Salt and Pepper to taste
Roughly chop fresh cilantro, 1/2 to 1 bunch to taste

Instructions

Preparation:

Sautee 6-8 garlic cloves in olive oil.
Add in 1.5 tsp of cumin, 1.5 tsp of chili powder.
Add chicken broth 4-6 boxes (or the equivalent of better than bouillon, which is my friend).
You can sub veg broth if desired but I have never tried this.
Add chicken pulled from a rotisserie chicken (3 cups)
Add 3-4 cans white beans like canellini or great northern drained and rinsed
Add 3-4 14 oz cans black beans drained and rinsed
Add 2 1 lb bags frozen corn (usually use white corn)
Pepper to taste.
Roughly chop fresh cilantro, 1/2 to 1 bunch to taste

To serve:

Crush tortilla chips in a bowl
Sprinkle shredded sharp cheddar on top
Ladle the soup over the chips and cheese, as they soften and melt, they add flavor and texture and thicken the soup.

To distribute:

add cheese and chips in a way that works for your containers. Our suggestion is to mix in gently to the soup after it has cooled significantly, as you ladle into containers for distribution.

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, “Chicken Tortilla Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Spring Minestrone with Kale and Pasta to Share With Others
2026-04-13 17:00 - 18:00
Join KindChef Carol to make a Spring Minestrone with Kale and Pasta (based on this recipe from NY 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

Spring Minestrone with Kale and Pasta

Ingredients

3/4 cup extra-virgin olive oil
6 large shallots or 3 small onions (or 2 medium-large), thinly sliced
6 celery stalks, thinly sliced
Kosher salt and black pepper
6 tablespoons minced fresh ginger (optional)
6 tablespoons minced garlic
6 quarts (24 cups) low-sodium chicken or vegetable stock
3 cups ditalini or other small shaped pasta (~15 ounces), cooked separately if preferred*
24 ounces asparagus, trimmed and sliced into ½-inch pieces (1½ cups), thinly sliced
zucchini or chopped broccoli
3 cup fresh or frozen peas
15 ounces baby kale, baby spinach or torn spinach (about 12 cups

*substitute with 3 15oz cannelini beans (or great white northern beans) for more protein and less carbs
Instructions

In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
Stir in small shaped pasta and cook according to package instructions until al dente*. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
If brothier soup preferred, cook pasta separately and add after the vegetables or before freezing for distribution.
Divide soup among bowls. Swirl in some pesto and top with Parmesan.

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, “Spring Minestrone with Kale and Pasta” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

KindSoup for Students - Make Lemony Carrot and Cauliflower Soup to Share With Others
2026-04-19 17:00 - 18:00
Join us online for KindSoup for Students as we make a Lemony Carrot and Cauliflower Soup (based on this recipe from New York Times). 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 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

Take a picture during preparation, of the finished product, and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Lemony Carrot and Cauliflower Soup

1/4 cup coriander seeds
1/3 cup extra-virgin olive oil, more for serving
4 large white onions, peeled and diced (8 cups)
18 cups water
8 large garlic cloves, finely chopped
20 medium carrots (4 pounds), peeled and cut into ½-inch pieces (8 cups)
2 tablespoons kosher salt, more as needed
3/4 cup white miso
4 small heads (or 2 large heads) of cauliflower, trimmed and cut into florets
2 teaspoons lemon zest
1/2 cup lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

Soup Instructions

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onions; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 18 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

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, April 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, “Lemony Carrot and Cauliflower Soup” and any relevant food allergy info (which we will discuss on the call). Within one week, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

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

Here are some options for donating outside the DC area:

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

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

Online KindSoup for Students

Make Chicken and Spinach Soup to Share With Others
2026-04-20 17:00 - 18:00
Join KindChef Lynn to make a Chicken and Spinach Soup (based on this recipe from NY 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

Chicken and Spinach Soup

Ingredients

¾+ cup olive oil, plus more for serving
4 large shallots, thinly sliced (12 ounces)
4 (1-inch) piece fresh ginger, thinly sliced (about 8 tablespoons)
12-16 large garlic cloves, thinly sliced
4 pounds ground chicken (preferably dark meat), or choice of cooked bean
1 cup quinoa, rinsed and drained
4½-6 teaspoons ground cumin
4 teaspoons gochugaru paste (or crushed red pepper to taste-start with a little and taste for heat!)
2 teaspoons ground turmeric
4 (10-ounce) bags frozen sliced mixed mushrooms (or fresh mushrooms, sliced)
4-5 quarts low-sodium chicken broth (original recipe calls for just 1 quart)
4 (5-ounce) packages baby spinach (about 5 cups)
Kosher salt and freshly ground black pepper
Lemon wedges, for servin

Instructions

Heat olive oil in a large pot over medium-high heat. Add the shallots, ginger, garlic and chicken, and cook, breaking up the chicken into small crumbles, until the shallots are slightly translucent and the chicken is browned, about 5 minutes. Add the quinoa, cumin, gochugaru and turmeric, and cook, stirring often, until the spices are fragrant, about 1 minute.
Add the mushrooms and cook until they thaw and soften, 1 to 2 minutes.
Add chicken broth and bring to a boil. Cover the pot and reduce the heat to low and cook until the quinoa has swelled and the centers are translucent, 10 to 11 minutes. Turn off the heat and stir in the spinach. (The residual heat will wilt the spinach right away.)
Season generously with salt and pepper and serve with lemon wedges 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, “Chicken 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.

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 Pasta Pesto Turkey and Spinach to Share With Others
2026-04-27 17:00 - 18:00
Join KindChef Lynn to make a Pasta Pesto Turkey and Spinach (based on this recipe from NY 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

Pasta Pesto Turkey and Spinach

Ingredients

6-8 tablespoons extra-virgin olive oil
4 onions, chopped
1 teaspoon crushed red pepper, more to taste
2 teaspoons fine sea or table salt, more to taste
2 pounds ground turkey
2 cup pesto, store-bought or homemade, more for serving
4 quarts vegetable or chicken broth, (plus 1-2 quarts more as needed for brothiness)
2-3 cups orzo or macaroni, (original recipe calls for 1 cup)
20 ounces baby spinach
4 lemons, halved
Whole-milk ricotta, for serving (optional), omit for freezin

Instructions

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion, red pepper and a pinch of salt, and cook until very soft and brown at the edges, 7 to 10 minutes.
Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes
Add broth and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt and red pepper, if needed, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing). Option 2: add cooked pasta at the end or when cooling soup.
Add the spinach to the pot and simmer until soft, 1 to 2 minutes. Squeeze some lemon juice into the pot, adding as much as you like to make the soup lively and bright. If using the ricotta, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.
Serve the soup with more pesto drizzled on top.

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, “Pasta Pesto Turkey and Spinach ” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

KindSoup for Students - Make Vegetable Soup to Share With Others
2026-05-03 17:00 - 18:00
Join us online for KindSoup for Students as we make a Vegetable Soup (based on this recipe from Love and Lemons). 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 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

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

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Vegetable Soup

6 tablespoons extra-virgin olive oil
3 medium yellow onions, diced
1 tablespoon sea salt, more to taste
Freshly ground black pepper
3 medium carrots, diced
3 small sweet potatoes, diced
3 (14.5-ounce) cans fire roasted diced tomatoes
12 garlic cloves, chopped
1/3 cup dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
1/2 teaspoon red pepper flakes, plus more to taste
12 cups vegetable broth
6 bay leaves
3 cups halved cherry tomatoes
3 cups chopped green beans
3 zucchinis, diced
3 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup white wine vinegar
4.5 cups chopped kale

Soup Instructions

Heat the oil in a large pot over medium heat. Add the onions, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes.
Add the carrots and sweet potatoes, stir and cook 2 more minutes.
Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the cherry tomatoes, green beans, zucchinis, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.

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

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

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, May 3rd cooking session:

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

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

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

Here are some options for donating outside the DC area:

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

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

Online KindSoup for Students

Make Chickpea Avgolemono to Share With Others
2026-05-04 17:00 - 18:00
Join KindChef Alexa to make a Chickpea Avgolemono (based on this recipe from the Washington Post.) 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 Avgolemono

Ingredients

8 tablespoons olive oil
4 medium yellow onions
8-9 celery stalks, diced
4 medium parsnips, peeled and diced
2 teaspoons fine salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
4 (15-ounce) cans chickpeas, (preferably no-salt-added), drained and rinsed
8 tablespoons chopped fresh dill, plus more for optional garnish
24 cups (6 quarts) low-sodium chicken or vegetable broth
2-3 cups dried orzo pasta
8 large eggs
12 tablespoons fresh lemon juice (from 4-6 lemons), plus more as needed
4 cups (20 ounces) frozen peas (no need to defrost

Substitutions

Yellow onion >> white onion.
Parsnip >> carrot.
Fresh dill >> 2 teaspoons dried dill.
Canned chickpeas >> 1 1/2 cups home-cooked chickpeas.
Orzo >> other small pasta shape, or rice.
Gluten-free? >> Use gluten-free orzo or pasta, or rice

Instructions

In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onion, celery, parsnips, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the chickpeas and the dill. Add the broth, increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Remove about 1.5-2 cups of the hot broth from the pot, being sure to leave behind
the vegetables, and transfer to a liquid measuring cup. Stir the orzo into the pot and simmer until it is tender, about 10 minutes.
While the orzo cooks, in a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs, then, whisking constantly, gradually add the hot broth.
Once the orzo is tender, add the peas to the pot, then gradually stir the egg mixture into the soup. Cook, stirring constantly, until the soup thickens and is steaming hot but not boiling. Season with more salt, pepper and lemon juice, as desired. When ready to serve, ladle the soup into bowls and garnish with fresh dill, 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, “Chickpea Avgolemono” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Red Curry Lemongrass Soup to Share With Others
2026-05-11 17:00 - 18:00
Join KindChef Alexa to make a Red Curry Lemongrass 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

Red Curry Lemongrass Soup

Ingredients

3 stalk lemongrass, outer part removed
15 cups vegetable broth
6-inch piece of fresh ginger, cut into chunks
1/3 cup tamari, more to taste
scant 1/3 cup cane sugar
Juice and zest of 6 limes (about 1 cup juice)
3 tablespoons coconut oil
3 medium onions, diced
12 cups shiitake mushrooms, de-stemmed and sliced* (see note)
1 ½ – 3 tablespoons red curry paste, more to taste
3 medium tomatoes, diced
15 to 18 cups chopped baby bok choy (6 medium bunches)
Sea salt
Cooked jasmine rice, for serving
Optional: 3 cups full-fat coconut milk, for a creamier soup
Optional: baked tofu or cooked protein of your choice

Instructions

Using the back of a chef’s knife, bash the lemongrass which will help release it’s flavor. Slice them in half .
In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest, and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass and ginger pieces, and set the broth aside.
Return the pot to the stove and heat the coconut oil over medium heat. Add the onions and cook until translucent and soft, about 5 minutes. Stir in the mushrooms and a pinch of salt. Stir and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well incorporated, then stir in the tomatoes.
Add the reserved broth and simmer for 5 minutes, then add the bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.
Take out the lemon grass, taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more spice, add more red curry. If it’s too tangy, salty and/or spicy, add the coconut milk.
Serve with rice and baked tofu, 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, “Red Curry Lemongrass Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

KindSoup for Students - Make Creamy Mushroom Soup to Share With Others
2026-05-17 17:00 - 18:00
Join us online for KindSoup for Students as we make a Creamy Mushroom Soup (based on this recipe from Love and Lemons). 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 10 quarts that can qualify for any given day (5 SSL 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

Creamy Mushroom Soup

5 tablespoons extra-virgin olive oil, plus more for serving
5 tablespoons unsalted butter
4 medium yellow onion, chopped
2 teaspoon sea salt
Freshly ground black pepper
4.5 pound white button mushrooms, stemmed and sliced
8 garlic cloves, grated
3 quarts vegetable broth
2 tablespoon soy sauce
3 tablespoon fresh thyme leaves, plus more for garnish
2 cup heavy cream, plus more for serving
Chopped fresh parsley, for garnish

Soup Instructions

Before Session: Chop the onions and slice the mushrooms (This step takes time).

Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 5 minutes, or until softened slightly. Add one quarter of the mushrooms and cook, stirring occasionally, for 3 minutes. Add one more quarter of the mushrooms and cook for another 3 minutes. Add the remaining mushrooms and cook for 3 minutes or until softened.
Stir in the garlic, and add the broth, soy sauce, and thyme. Simmer for 15 minutes.
Transfer two-thirds to a blender and blend until smooth (be careful, it is hot!).
Stir the blended soup back into the pot with the chunky soup. Add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
Serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.

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, May 17th 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, “Creamy Mushroom Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

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

Here are some options for donating outside the DC area:

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

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

Online KindSoup for Students

Make Primavera Minestrone Soup to Share With Others
2026-05-18 17:00 - 18:00
Join KindChef Alexa to make a Primavera Minestrone Soup (based on this recipe from Days of Jay.) 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

Primavera Minestrone

Ingredients

1/3 cup Tbsps butter
1/3 cup olive oil
10 zucchini halved and thickly sliced
5 large leek rootS and dark green trimmed, sliced
10 cloves garlic roughly chopped
7.5 qt chicken or vegetable stock (optional)
17.5 oz green beans trimmed and cut into bite sized pieces
17.5 oz cup frozen peas
17.5 oz broad beans shelled
4.5 14/15oz cans of cannellini beans
17.5 pasta stars (stelline)
40 asparagus spears cut into bite sized pieces
sea salt & freshly ground black pepper

To serve

shaved Parmesan
5 bunch fresh basil

Instructions

SAUTÉ THE VEGETABLES: In a large saucepan over a medium heat, warm the butter and the oil together until the butter is melted. Add the zucchini, leeks and garlic and cook, stirring for 5 minutes, or until the leeks and zucchini have softened, but not browned.
ADD THE OTHER INGREDIENTS: Add the chicken or vegetable stock to the pan, along with the green beans, peas, broad beans, cannellini beans and pasta stars. Bring to the boil, stirring as the stars will sink to the bottom and try to catch on the bottom of the pan, then turn the heat down to a simmer and add the asparagus.
SIMMER: Simmer for 5-10 minutes until the vegetables and pasta are tender to your liking, season to taste with salt and pepper. If you are using stock cubes it will probably be salty enough, if you are using fresh unsalted stock it will need a fair bit of salt. As always, err on the side of caution, add salt, stir well, taste and add more if necessary.
SERVE: Serve in warmed bowls topped with some torn basil leaves and with plenty of shaved Parmesan along with some crusty bread for dipping.

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, “Primavera Minestrone” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

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

Here are some options for donating outside the DC area:

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

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

Make Italian Wedding Soup to Share With Others
2026-05-25 17:00 - 18:00
Join KindChef Alexa to make a Italian Wedding 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

Italian Wedding Soup

Ingredients

3 tablespoon olive oil
24 ounces ground turkey (94% lean); vegan meat, or cooked beans of your choice
3 small yellow onion (~15 ounces), finely chopped
9 garlic cloves, minced or finely grated
1 1/2 teaspoon fine salt, plus more as needed
1 1/4 teaspoon freshly ground black pepper
3/4 teaspoon ground sage
18 cups no-salt-added chicken stock or bone broth
6 large eggs (optional; don’t use if freezing the soup)
9 tablespoons finely grated parmesan cheese
6 tablespoons finely chopped fresh flat-leaf parsley leaves
9 cups (9 ounces) lightly packed baby spinach, coarsely
chopped

Substitutes

Ground turkey >> ground chicken or lean ground pork.
Ground sage >> 3/4 teaspoon finely chopped fresh sage.
Parmesan >> pecorino Romano or grana Padano.
Yellow onion >> white onion.
Chicken stock or bone broth >> regular chicken broth, but the soup will have less flavor. Or vegetable broth

Instructions

In a large pot over medium-high heat, heat the oil until shimmering. Add the turkey and onion, and cook, breaking up the turkey with a spoon into bite-size pieces, until the meat is no longer pink and the onion softens, 2 to 3 minutes.
Add the garlic, salt, pepper and sage, and cook, stirring, until aromatic, about 30 seconds more. Add the stock, increase the heat to high and bring the mixture to a boil.
In a medium bowl or a large liquid measuring cup, whisk together the eggs, cheese and parsley until well combined. Reduce the heat to medium-low and stir the soup in a circular motion with a large spoon. Gradually drizzle in the egg mixture, stirring gently all the while to form thin strands — the eggs will begin cooking as soon as they hit the hot liquid — about 1 minute.
If freezing the soup for distribution, omit the eggs, add parsley to soup, and swirl cheese in carefully. Taste, and season with more salt, if desired. Stir in the spinach, remove
from the heat, ladle into individual bowls and serve right away.

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, “Italian Wedding Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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 Clean out the Fridge Soup to Share With Others
2026-06-01 17:00 - 18:00
Join KindChef Alexa to make a Clean out the Fridge Soup (based on this recipe from Eating Well.) This recipe is purposefully flexible so you can incorporate just about any veggie into it.
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

Clean out the Fridge Soup

Ingredients

9 tablespoons extra-virgin olive oil
1½ cups chopped onion
9 cloves garlic, minced
3 teaspoons ground cumin
3 teaspoons smoked paprika
3 teaspoons dried thyme
9 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga
6 cups thinly sliced green cabbage
3 cups soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli or cauliflower florets and/or corn kernels
12 cups low-sodium vegetable or chicken broth
4 ½ tablespoons tomato paste
1½ teaspoons salt
1½ teaspoons ground pepper
12 cups chopped stemmed dark leafy greens, such as kale or chard
6 teaspoons sherry vinegar

Instructions

Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.
Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar

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, “Clean out the Fridge Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
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 Pasta Pesto Turkey and Spinach to Share With Others
2026-06-07 17:00 - 18:00
Join us online for KindSoup for Students as we make a Pasta Pesto Turkey and Spinach (based on this recipe from NY Times). 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 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

Take a picture during preparation, of the finished product, and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Pasta Pesto Turkey and Spinach

6-8 tablespoons extra-virgin olive oil
4 onions, chopped
1 teaspoon crushed red pepper, more to taste
2 teaspoons fine sea or table salt, more to taste
2 pounds ground turkey
2 cup pesto, store-bought or homemade, more for serving
4 quarts vegetable or chicken broth, (plus 1-2 quarts more as needed for brothiness)
2-3 cups orzo or macaroni, (original recipe calls for 1 cup)
20 ounces baby spinach
4 lemons, halved
Whole-milk ricotta, for serving (optional), omit for freezin

Soup Instructions

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion, red pepper and a pinch of salt, and cook until very soft and brown at the edges, 7 to 10 minutes.
Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes
Add broth and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt and red pepper, if needed, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing). Option 2: add cooked pasta at the end or when cooling soup.
Add the spinach to the pot and simmer until soft, 1 to 2 minutes. Squeeze some lemon juice into the pot, adding as much as you like to make the soup lively and bright. If using the ricotta, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.
Serve the soup with more pesto drizzled on top.

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, June 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, “Pasta Pesto Turkey and Spinach” and any relevant food allergy info (which we will discuss on the call). Within one week, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (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.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
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 Stuffed Cabbage Roll Soup to Share With Others
2026-06-08 17:00 - 18:00
Join KindChef Denise to make a Stuffed Cabbage Roll Soup (based on this recipe from Bowl of Delicious.) 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

Stuffed Cabbage Roll Soup

Ingredients

1/3 cup butter divided
2 large yellow onions diced
6 cloves garlic minced
2 – 3 pounds ground beef (or ground turkey, skip for vegetarian option)
8 cups roughly chopped green cabbage (about 2 small head or 1 large head)
1/2 cup chopped fresh parsley
2 teaspoons dried oregano (or 2 tablespoon fresh)
4 teaspoons dried mint (or 4 tablespoons fresh, can be omitted if you don’t have any)
1 teaspoons crushed red pepper (optional, more or less according to spice level preference)
2 teaspoon kosher salt
1 teaspoon black pepper
30 oz. canned diced tomatoes (preferably fire roasted)
1 cup red wine (optional)
12 cups chicken broth (or vegetable broth)
2 cups rice (any kind; see notes)
Garnish: Romano or Parmesan cheese, crushed red pepper, and/or chopped parsley/herbs (optional)

Instructions

Melt half the butter in a large heavy pot or Dutch oven over medium-high heat. Add the diced onions and sauté for about 5 minutes, until softened and starting to brown. Add the ground beef or turkey and minced garlic and brown the beef or turkey, breaking apart with a wooden spoon as needed until fully cooked.
Add the cabbage to the pot, and stir to coat. Let the cabbage soften up a bit for a couple of minutes, stirring occasionally.
Add the chopped fresh parsley, dried oregano, dried mint, crushed red pepper, kosher salt, black pepper, canned diced tomatoes, and red wine. Stir together, then pour in the broth and bring to a boil.
Once the soup is boiling, stir in the rice. Turn the heat to low, cover, and simmer for approximately 30 minutes, or until the rice is fully cooked (this may take less time depending on the kind of rice you use).
Turn off the heat. Add the remaining butter to the pot and stir in until it’s melted. Taste and adjust seasoning if necessary. If the soup is too thick, you can add more water or broth until it’s thinned to your liking.
Serve, topped with Romano or parmesan cheese, crushed red pepper, and/or more herbs if desired.

Notes

Italian seasoning may be used in place of the herbs and spices in this soup.
I usually recommend converted (parboiled) rice in soups, such as Ben’s Original. The reason for this is that it’s less starchy, and it holds its shape more when submerged in liquid for a long time. This makes it easy to freeze and store leftovers without needing to cook the rice separately so it doesn’t turn mushy. That said, a long grain white or brown rice, or even a wild rice blend, would work in this soup as well.

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, “Stuffed Cabbage Roll Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
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 Vegetable Soup to Share With Others
2026-06-15 17:00 - 18:00
Join KindChef Alexa to make Vegetable 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

Vegetable Soup

Ingredients

6 tablespoons extra-virgin olive oil
3 medium yellow onions, diced
1 tablespoon sea salt, more to taste
Freshly ground black pepper
3 medium carrots, diced
3 small sweet potatoes, diced
3 (14.5-ounce) cans fire roasted diced tomatoes
12 garlic cloves, chopped
2 tablespoons dried oregano, or 6 tablespoons chopped fresh thyme or rosemary
1/2 teaspoon red pepper flakes, plus more to taste
12 cups vegetable broth
6 bay leaves
3 cups halved cherry tomatoes
3 cups chopped green beans
3 zucchinis, diced
3 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup white wine vinegar
4.5 cups chopped kale

Instructions

Heat the oil in a large pot over medium heat. Add the onions, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes.
Add the carrots and sweet potatoes, stir and cook 2 more minutes.
Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the cherry tomatoes, green beans, zucchinis, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste 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, “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.

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. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
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 Leek, Fennel, and Squash Soup to Share With Others
2026-06-22 17:00 - 18:00
Join KindChef Alexa to make a Leek, Fennel, and Squash Soup (based on this recipe from America’s Test Kitcheb.) 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

Leek, Fennel, and Squash Soup

Ingredients

4½ pounds leeks
3 fennel bulbs
4½ pounds kabocha squash (original), butternut or sweet potato, peeled and in 1 in chunks
3 pounds hot Italian sausage, casings removed (original recipe), plant-based sausage, ground chicken, or extra beans/greens
12 garlic cloves, peeled and sliced thin
3+ tablespoons extra-virgin olive oil
3/4 teaspoon table salt
3 bay leaves
12 sprigs fresh thyme
18-20 cups vegetable or chicken broth
3 (15-ounce) cans cannellini beans, rinsed
1½ cup finely chopped fresh parsley

Before You Begin: The final texture of the soup relies on the starchiness of the kabocha squash, but in a pinch you can use butternut squash. (You can skip peeling the kabocha squash if you prefer.)
Instructions (based on original kabocha and sausage recipe)

Trim root end of the leeks and remove tough dark-green ends. Halve lengthwise and cut into ½-inch pieces. Wash and drain thoroughly. Transfer to bowl and set aside.
Remove stalks and fronds from fennel bulbs. Halve bulb, remove core, and cut into ¼-inch pieces. Add to bowl with leeks.
Halve the kabocha squash. Scrape out seeds, then peel and cut squash into 1-inch pieces. Set aside. (See options in ingredient list.)
Cook hot Italian sausage (or options) in Dutch oven over medium-high heat until browned, 5 to 7 minutes, breaking up meat with wooden spoon.
Use slotted spoon to transfer sausage to plate, leaving fat behind in pot; set sausage aside.
Add leeks, fennel, the thinly sliced garlic cloves, 3+ tablespoon extra-virgin olive oil, 3/4 teaspoon table salt, bay leaves and thyme sprigs to pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
Stir in squash; broth; cannellini beans, rinsed; and sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer.
Reduce heat to medium and simmer vigorously until squash is tender, 20 to 25 minutes, adjusting heat as needed.
Remove pot from heat, discard bay leaves and thyme sprigs, and stir in finely chopped fresh parsley. Season with salt and pepper to taste. 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, “Leek, Fennel, and 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.

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. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
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 (Spicy) Miso Lentil Soup to Share With Others
2026-06-29 17:00 - 18:00
Join KindChef Alexa to make a (Spicy) Miso Lentil Soup (based on this recipe from the 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

(Spicy) Miso Lentil Soup

Ingredients

4 cups green or brown lentils
3 cups long-grain white rice (or orzo or brown rice)
Salt (to taste, scaled up as needed during cooking)
4 (5-ounce) packages fresh baby spinach (about 24 cups, not packed)
10 tablespoons white miso
4 inches fresh ginger, unpeeled and thinly sliced
4 to 8 serrano or jalapeño chiles, destemmed and halved (depending on heat preference)
4 limes, halved
1/4 cup toasted sesame oil, plus more for serving
16 ounces (1 pound) shiitake mushrooms, destemmed and thinly sliced
24 cups water

Instructions

In a medium or large pot, saute the mushrooms in oil with 1/4 teaspoon salt over medium heat ntil the mushrooms are browned, 7 to 9 minutes. Set aside.
In the same pot, bring 24 cups of water, the lentils, rice and 1/4 teaspoon salt to a boil over high. Reduce heat, cover and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is falling apart, 15 to 20 minutes.
While the soup is simmering, in a blender, combine 1 cup water, the spinach, miso, ginger, four serrano or jalapeño chiles and the juice from two limes. Blend until smooth. Because the mixture will be thinned by the soup, it should be slightly too spicy; blend in more serrano until it is. Set aside.
When the lentils are ready, turn off the heat. Stir in the blended greens. (Mixture will thicken as it sits). Season to taste with salt, then serve topped with the mushrooms, a squeeze of lime and a few drops of sesame 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, “(Spicy) Miso 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.

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. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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 Watermelon Gazpacho to Share With Others
2026-07-06 17:00 - 18:00
Join KindChef Alexa to make a Watermelon Gazpacho. 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

Watermelon Gazpacho

Ingredients

8 fat ripe tomatoes (about 4 pounds), cored and cut into chunks
8 cups seedless watermelon- chunked, and 2 more cups- diced small
8″ slice of day-old baguette (about 8 ounces), cut into pieces
6 Kirby cucumbers, peeled, seeded and sliced
1 cup chopped red onion
4-6 garlic cloves, minced
2 teaspoons kosher salt (plus maybe more, to taste)
Freshly ground black pepper
8 ice cubes (optional)
1 cup extra virgin olive oil, and perhaps more to taste

For serving:

avocado, peeled and diced small

Instructions

In a blender, large bowl or pot, combine tomatoes, 8 cups watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cubes. Purée until desired texture. Slowly drizzle in the olive oil.
Chill in refrigerator until very cold, at least 30 minutes.
Serve, garnished with remaining chopped watermelon and avocado.

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, “Watermelon Gazpacho” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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 Lemony Carrot and Cauliflower Soup to Share With Others
2026-07-13 17:00 - 18:00
Join KindChef Alexa to make a Lemony Carrot and Cauliflower Soup (based on this recipe from NY 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

Lemony Carrot and Cauliflower Soup

Ingredients

1/4 cup coriander seeds
1/3 cup extra-virgin olive oil, more for serving
4 large white onions, peeled and diced (8 cups)
18 cups water
8 large garlic cloves, finely chopped
20 medium carrots (4 pounds), peeled and cut into ½-inch pieces (8 cups)
2 tablespoons kosher salt, more as needed
3/4 cup white miso
4 small heads (or 2 large heads) of cauliflower, trimmed and cut into florets
2 teaspoons lemon zest
1/2 cup lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

Instructions

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes.
Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onions; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 18 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

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, ” Lemony Carrot and Cauliflower Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. 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 Ezogelin Soup to Share With Others
2026-07-19 17:00 - 18:00
Join us online for KindSoup for Students as we make a Ezogelin Soup. 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 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

Take a picture during preparation, of the finished product, and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Ezogelin Soup

4 tbs butter
8 tbs olive oil
4 medium-sized onions, roughly chopped
4 medium-sized potatoes, roughly chopped
4 carrots, roughly chopped
4 tbs tomato paste
4 tbs red pepper paste (if you don’t have it, add more tomato paste)
4 cups red lentils, washed and rinsed
2 cups chicken stock
5 quarts of hot water
1lb (2.5 cups) bulgur, medium or coarsely ground, is better, but all would work great
4 teaspoons salt
4 teaspoons paprika
4 teaspoons black pepper
12 teaspoons dry mint
Add lemon juice to taste when serving

Soup Instructions

Heat pot on high heat, melt the butter and olive oil. Add the onion, potato and carrot when the oil is hot. Cook, stirring often for 5-6 mins. Add the tomato and pepper paste and stir for a minute.
Add the lentil and pour the chicken stock and 6 quarts of water. Bring to boil and simmer for 20 minutes.
After all ingredients are cooked (when the lentil and vegetables are soft) blend the soup with an immersion blender until it is smooth.
Add bulgur, salt, paprika, black pepper, dry mint, and the remaining water (about 2 quarts) into the pot. Cook for 5 minutes and stir continuously on low heat.
Your delicious ezogelin soup is ready.

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, July 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, “Ezogelin Soup” and any relevant food allergy info (which we will discuss on the call). Within one week, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingredients used, when dropping off at this location. (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
