The Kitchen has welcomed guests & provided them with a delicious, hearty soup meal for over 30 years.
SERVICE DURING COVID-19 CHALLENGES: With the Covid-19 Pandemic, the Downtown Soup Kitchen now serves carryout meals to our guests. We are continuing to serve every Monday, Wednesday, and Friday, from 11:30 am o 12:30 pm from the back entrance of the church parking lot (off of Lafayette Street).
ALL ARE WELCOME: The Downtown Soup Kitchen, in South Bend, operates out of First United Methodist Church’s large restaurant-quality kitchen. Volunteers serve 200-300 guests each week, and assist with special holiday meal days for Thanksgiving, Christmas and Easter, which average 300 guests per celebration. The holiday meal dates are often a day or two before the actual holiday. All people are welcome to visit and eat any day the Soup Kitchen is open.
THE MENU: Each week, the Soup Kitchen provides guests with unlimited hearty soup, buttery garlic toast, desserts and beverages. Each person may also take a carry-out bag containing three 12oz cups of soup and delicious bakery bread as they leave.
ADDITIONAL SUPPORT ITEMS FOR ALL: A give-away table provides donated items, such as cereal, canned goods, fresh produce, bread items, hats, scarves, gloves or socks for our visitors to pick up.
HOW WE DO IT: Serving Monday, Wednesday and Friday, the doors open to guests at 11:30 a.m. Cooking begins at 7:30 a.m. where at least four to six huge pots of hearty soup are prepared with special recipes. Volunteer numbers increase as the morning progresses, acquiring the eight to 10 folks it takes to make the day run smoothly. Each day of the week has a different cook, supervisor and crew to prepare the different, written recipes. Volunteers are welcome.
Prior to each meal, staff and a wonderful volunteer group called “Veggie Buddies” gathers to cook, dice, measure and bag meat and fresh vegetables for each kettle.
The kitchen shops at the Northern Indiana Food Bank, where most of the meat and desserts are purchased. Some canned goods come from there as well; the rest are ordered from Stanz food Service along with paper products. Breads and baked good are generously donated by Breadsmith and Panera. Fresh produce is given by B&B Organic Wholesalers.
SERVING TIMES: Monday, Wednesday, Friday from 11:30 a.m. to 12:30 p.m.
ENTRANCE: Use Building Entrance on Madison Street
DIRECTOR OF KITCHEN: Deborah Mayers
Facebook page: https://www.facebook.com/TheDTSK/
Volunteers are needed! – there are many volunteer jobs: cook, prep, set-up, clean-up, drivers to pick up bread donations and more! Please join us! We serve and we have fun!
TO VOLUNTEER OR MAKE A DONATION: Contact First Church. AdministrativeAssistant@FirstMethodistSB.org OR call 574-233-9468 OR GIVE ONLINE.
Other opportunities include: