Winter Soup Service
Homemade soup from local ingredients, ready to take home in a jar. A fresh pot every Wednesday, all winter long.
- Locally sourced
- Mostly gluten-free
- Bring your own jar
More soup, more ways to save
Join the soup list, order bigger, or pay ahead, and the kitchen gives a little back. Questions about any soup or pass? Email me at [email protected].
First dibs on every soup
An email three days before pickup with what's in the pot, so you can claim a jar before it opens to everyone.
Join the listA free side, on the house
Every half-gallon jar comes with a house-made side.
An extra jar, free
Pre-pay $100 or more to open a soup account, and I'll add an extra jar to your balance. Use it any week, whenever it suits you, all season.
Get the Soup PassA whole winter of soup
A 32 oz jar every Wednesday through March 31 for $400, or a half-gallon and a side for a family of four for $800. Choose from three soups each week.
See the pass
Golden red lentils simmered with sweet candy squash, the giant I first found in Hood River. Hearty, warming, and filling.
Soups in the rotation
One soup goes in the pot each week, chosen from this list and from your suggestions. Join the soup list to hear which one is coming three days ahead.
West African Peanut Stew
Rich, gently spiced, deeply warming
Contains peanuts
Gloria's Green Split Pea
My mother's recipe, slow and comforting
Carrot Ginger Bisque
Smooth and bright with a ginger kick
Indian Kitchari
Turmeric-gold rice and lentils, gentle and restoring
Red Lentil & Squash
Hearty, golden, and filling
Lebanese
Real food, made from scratch
Locally sourced
Vegetables, grains, and staples from growers around the Gorge whenever they're in season.
Nourishing
Whole ingredients, cooked slowly. Food that feeds you well through the cold months.
Allergy-friendly
Most soups are gluten-free and made with common allergies in mind.
Nuts are the exception. Some soups, like the West African Peanut Stew, are built on nuts. Every week's soup is labeled with what it contains.
Soups are made in a shared commercial kitchen, so I can't promise any soup is completely free of traces of allergens. If you have a serious allergy, tell me when you order and I'll answer honestly about that week's pot.
Soup in a jar, not in plastic
Every jar that comes back gets washed, filled, and sent home again. That keeps plastic out of the landfill and keeps this kitchen running lean.
Bring a clean jar
Any jar or container with a tight lid works.
I fill it
Hot from the pot, straight into your jar.
Take it home
No packaging to throw away. Just soup.
No jar? No problem. Borrow a 16 oz jar for a $3 deposit, paid at pickup and fully refunded when you bring it back.
Full Winter Pass
Pay once, and soup is sorted every Wednesday until March 31. No weekly ordering, no missing out. Your jar is waiting.
32 oz jar, every week
8 of 10 passes left
Half-gallon jar + a side, every week
Enough soup for four, all winter
Every pass holder chooses their soup
Everyone else gets the one soup of the week. Pass holders get a private email each week with three soups to choose from, like a peanut stew, a split pea, or a chili. Reply with your pick, and your jar is made to order.
- Your jar is set aside every Wednesday, 12–5 pm in Bingen.
- Bring your own jar each week.
- Founding pass holders keep this price for future winters.
Opens a secure Stripe checkout. I'll email you to confirm your spot.
How it works
I choose one soup for the week and cook it from scratch.
Soup list members hear first. Three days before pickup, you get an email with the coming soup.
Order ahead if it calls to you. Your jar is set aside, and I know how much to make so nothing goes to waste.
Pick up Wednesday, 12–5 pm at the kitchen in Bingen. Walk-ups are welcome while soup lasts.
Get this week's soup
Pickup Wednesday, 12–5 pm at the kitchen in Bingen
Opens a secure Stripe checkout. You can choose how many jars there. Bringing your own jar? Great. Borrowing one? Pay the $3 deposit at pickup.
Prefer to reserve now and pay at pickup?
Soup is better shared
This started at the table, with people gathered around a pot and passing bowls. Every jar you pick up keeps that table going.
Get the weekly soup email
One short note, three days before each pickup: what's in the pot and how to order.
Suggest a soup
Pick one from the winter menu or share your own idea. It may be next week's pot.