Make Chicken and Spinach Soup to Share With Others
2026-04-20 17:00 - 18:00 (America/New_York) | Virtual Gathering, United States
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.
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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

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

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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

Date:
April 19, 2026

Sign up below...

Select Task(s)WhatName
Select Task(s)WhatName Cook Lemony Carrot and Cauliflower Soup by Zoom 4/19/26 5 pm-6 pm#1: Nicolas O.#2: Izabelle K.#3: Ronan C.#4: Safira D.#5: Asha R.#6: Esaam A.#7: Isis O.#8: (empty) - sign-ups closed#9: (empty) - sign-ups closed#10: (empty) - sign-ups closed#11: (empty) - sign-ups closed#12: (empty) - sign-ups closed#13: (empty) - sign-ups closed#14: (empty) - sign-ups closed#15: (empty) - sign-ups closed#16: (empty) - sign-ups closed#17: (empty) - sign-ups closed#18: (empty) - sign-ups closed#19: (empty) - sign-ups closed#20: (empty) - sign-ups closed#21: (empty) - sign-ups closed#22: (empty) - sign-ups closed#23: (empty) - sign-ups closed#24: (empty) - sign-ups closed#25: (empty) - sign-ups closed

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.
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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

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.
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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 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.
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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 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

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 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

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

Date:
March 15, 2026

Sign up below...

Select Task(s)WhatName
Select Task(s)WhatName Cook Miso Coconut Butternut Squash Soup by Zoom 3/15/26 5 pm-6 pm#1: Alp O.#2: Aaliyah G.#3: Nicolas O.#4: Izabelle K.#5: Ema S.#6: Monreaux D.#7: (empty) - sign-ups closed#8: (empty) - sign-ups closed#9: (empty) - sign-ups closed#10: (empty) - sign-ups closed#11: (empty) - sign-ups closed#12: (empty) - sign-ups closed#13: (empty) - sign-ups closed#14: (empty) - sign-ups closed#15: (empty) - sign-ups closed#16: (empty) - sign-ups closed#17: (empty) - sign-ups closed#18: (empty) - sign-ups closed#19: (empty) - sign-ups closed#20: (empty) - sign-ups closed#21: (empty) - sign-ups closed#22: (empty) - sign-ups closed#23: (empty) - sign-ups closed#24: (empty) - sign-ups closed#25: (empty) - sign-ups closed

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

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

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

Date:
March 1, 2026

Sign up below...

Select Task(s)WhatName
Select Task(s)WhatName Cook Lasagna/Shell Soup by Zoom 3/1/26 5 pm-6 pm#1: Gabriela o.#2: Gabriela o.#3: BoZhi Y.#4: Jaasim Z.#5: Pippa S.#6: Sofia L.#7: Esaam A.#8: (empty) - sign-ups closed#9: (empty) - sign-ups closed#10: (empty) - sign-ups closed#11: (empty) - sign-ups closed#12: (empty) - sign-ups closed#13: (empty) - sign-ups closed#14: (empty) - sign-ups closed#15: (empty) - sign-ups closed#16: (empty) - sign-ups closed#17: (empty) - sign-ups closed#18: (empty) - sign-ups closed#19: (empty) - sign-ups closed#20: (empty) - sign-ups closed#21: (empty) - sign-ups closed#22: (empty) - sign-ups closed#23: (empty) - sign-ups closed#24: (empty) - sign-ups closed#25: (empty) - sign-ups closed

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

Har Shalom KindSoup - Kale Soup to Share With Others
2026-02-22 16:00 - 17:00
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 Chinese Winter Vegetable Soup to Share With Others
2026-02-16 17:00 - 18:00
Join KindChefs Carol and Alexa to make a Chinese Winter Vegetable 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

Chinese Winter Vegetable Soup

Ingredients

16 cups chicken or vegetable broth
4 cup sliced mushrooms – any type (can use more) (I also added whole beech mushrooms at the end)
4 cups young baby spinach (can use more)
Napa cabbage (or green) sliced or chopped, 4 cups more or less
2 packages firm or extra firm tofu, cubed
2 eggs beaten
4-6 scallions chopped for garnish
1/2 cup cornstarch dissolved in 3/4 cup cold water (SKIP IF FREEZING)
1 tsp chili oil (optional)
1/4 cup plus 2 Tbsp dark (or regular) sesame oil
1/2 cup cider vinegar
2 tsp ground pepper
1/2 cup soy sauce

Instructions

Heat broth, mushrooms, spinach, and cabbage until veggies soften.
Combine soy sauce, vinegar, pepper, sesame oil, and chili oil in a bowl; mix with fork. Add to pot and stir.
When vegetables are soft, stir in the cornstarch mixture (skip if freezing). Drop beaten egg in gradually to very hot soup so it swirls. Add cubed tofu.
Taste to correct seasoning (adding vinegar or sesame oil).
Serve sprinkled with scallions.

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

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 Blended Winter Vegetables Soup to Share With Others
2026-02-15 17:00 - 18:00
Join us online for KindSoup for Students as we make a Blended Winter Vegetables Soup (based on this recipe from 101 Cookbooks). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

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

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Blended Winter Vegetables Soup

6 tablespoons extra virgin olive oil
3 tablespoons butter
7 medium yellow onions, peeled
8 medium potatoes
15 medium carrots, peeled
1/2 tablespoon salt
12 cloves garlic, peeled and sliced
2 inches ginger (grated)
6 quarts vegetable (or chicken) broth
9 cups broccoli, florets and stems
juice of 3 lemons

Chop the vegetables into 1-inch pieces before the Zoom session starts. This is the most time-consuming part of the recipe.
Soup Instructions

Heat the olive oil and butter in a large soup pot over medium-high. Add the onions and salt, stir to coat. Cover and cook for 5-10 minutes, stirring occasionally until onions soften completely.
Add the garlic and ginger and cook for another minute or so. Add the potatoes and carrots along with the broth. Bring to a boil, then reduce to a simmer.
After 5 minutes of simmering, add the broccoli and boil another 7-10 minutes or so. You want everything to be tender (especially check if the potato and broccoli are tender). Remove from heat.
Blend the mixture in a high-speed blender (in batches) or using an immersion blender. Be careful, it’s hot. If the soup is thicker than you like, add more hot water or broth at this point. The most important step is next. Season the soup well to your liking with more salt, if needed, and the lemon juice (if you like it sour). 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, February 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, “Blended Winter Vegetables 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

Date:
February 15, 2026

Sign up below...

Select Task(s)WhatName
Select Task(s)WhatName Cook Blended Winter Vegetables Soup by Zoom 2/15/26 5 pm-6 pm#1: Alp O.#2: Derin S.#3: BoZhi Y.#4: Esaam A.#5: Jaasim Z.#6: Pippa S.#7: (empty) - sign-ups closed#8: (empty) - sign-ups closed#9: (empty) - sign-ups closed#10: (empty) - sign-ups closed#11: (empty) - sign-ups closed#12: (empty) - sign-ups closed#13: (empty) - sign-ups closed#14: (empty) - sign-ups closed#15: (empty) - sign-ups closed#16: (empty) - sign-ups closed#17: (empty) - sign-ups closed#18: (empty) - sign-ups closed#19: (empty) - sign-ups closed#20: (empty) - sign-ups closed#21: (empty) - sign-ups closed#22: (empty) - sign-ups closed#23: (empty) - sign-ups closed#24: (empty) - sign-ups closed#25: (empty) - sign-ups closed

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

Turkey Pumpkin Chili

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Tuscan Bean and Kale Soup

Ingredients

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

Instructions

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

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

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

Connect to Zoom event

Butternut Squash & Cauliflower Soup

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

Soup Instructions

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

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

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

Online KindSoup for Students

Date:
February 1, 2026

Sign up below...

Select Task(s)WhatName
Select Task(s)WhatName Cook Butternut Squash & Cauliflower Soup by Zoom 2/1/26 5 pm-6 pm#1: Sofía L.#2: Liam C.#3: Derin S.#4: Antonio V.#5: Pippa S.#6: Luca C.#7: Jaasim Z.#8: (empty) - sign-ups closed#9: (empty) - sign-ups closed#10: (empty) - sign-ups closed#11: (empty) - sign-ups closed#12: (empty) - sign-ups closed#13: (empty) - sign-ups closed#14: (empty) - sign-ups closed#15: (empty) - sign-ups closed#16: (empty) - sign-ups closed#17: (empty) - sign-ups closed#18: (empty) - sign-ups closed#19: (empty) - sign-ups closed#20: (empty) - sign-ups closed#21: (empty) - sign-ups closed#22: (empty) - sign-ups closed#23: (empty) - sign-ups closed#24: (empty) - sign-ups closed#25: (empty) - sign-ups closed

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

Un/Stuffed Pepper

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Split Pea Soup

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Red Lentil and Black Bean Stew

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

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

Connect to Zoom event

Vegetable Soup with Pesto

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

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

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

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

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

Online KindSoup for Students

Date:
January 18, 2026

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Select Task(s)WhatName Cook Vegetable Soup with Pesto by Zoom 1/18/25 5 pm-6 pm#1: Alp O.#2: Andy N.#3: Zubayr B.#4: Zubayr B.#5: Chevonne K.#6: Joel A.#7: BoZhi Y.#8: Layne S.#9: Sloane S.#10: Jackson and Juliette Z.#11: Lisa L.#12: Samantha A.#13: Evan M.#14: Nell R.#15: Emerson L.#16: Jackson L.#17: Alexander Q.#18: James M.#19: Laura R.#20: Fiona A.#21: Anay K.#22: Anay K.#23: (empty) - sign-ups closed#24: (empty) - sign-ups closed#25: (empty) - sign-ups closed

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

Curried Red Lentil Soup

Ingredients

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

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

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Indian Lentil and Spinach Soup

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Authentic Arabic Lentil Soup

Ingredients

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

Pita chips (optional)

8 pita rounds
8 tbsp olive oil
pinch sea salt

Instructions

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

NOTES:

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Haitian Soupe JouMou

Ingredients

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

Instructions

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

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

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Butternut Squash & Cauliflower Winter Vegetable Soup

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Curried Vegetable Soup

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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

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

Dairy-Free Creamy Asparagus Soup

Ingredients

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

Instructions

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

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

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

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

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

Here are some options for donating outside the DC area:

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

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