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USU Eastern Gears Up for 18th Annual Bread ‘N Soup Night

PRICE - Utah State University Eastern kicks off its annual Bread and Soup Night Monday, November 7.  A tradition since 1997, Bread and Soup Night brings students, faculty, staff and community members together to share a simple meal in an effort to raise funds for the Carbon County Food Bank.  Bread ‘N Soup Night will also be held on November 14 and 21.

In 2015, the profits from Bread ‘N Soup Night sent $5,000 to the food bank, extending the college’s total donation over the last 17 years to just over $48,000.  “We are keeping our eye on that total,” noted Terry Johnson, USU Eastern’s SUN Center Director, adding that “the entire planning committee has high hopes of hitting the $50,000 mark.  That would be an exciting milestone.”

Each Monday leading up to Thanksgiving, Eastern’s Dining Service, under the direction of Gillan Bishop, prepares three delicious soups, including one vegetarian option.  Recently, patrons were informally polled for soup options, and Bishop says that all the favorites are back on the menu for 2016.  “Everyone requests Chicken Noodle and Clam Chowder,” he adds, so watch for those in addition to several other options.

Bread 'N Soup NightBread ‘N Soup Night takes place between 5:00 and 6:45 in the Multi-Purpose room of USU Eastern’s Jennifer Leavitt Student Center.  Prices are $6.00 for adults and students 18 and older, and $5.00 for students 5 – 17.  Children under five are admitted free with a paying adult.  For the price of admission, each person receives two tickets good toward one bowl of soup apiece. Children under five each receive one ticket.  Additional tickets may be purchased for $2.00 per bowl.  All are welcome to attend.

Menus for Bread ‘N Soup Night 2016:

November 7 - Chicken Noodle, Cream of Potato (vegetarian), Chili, rolls & butter

November 14 - Chicken Noodle, Cheesy Broccoli, Tomato Basil (vegetarian), rolls & butter

November 21 - Clam Chowder, Cheesy Broccoli, Vegetable Minestrone (vegetarian), rolls & butter


October 20, 2016
Writer: Carrie Icard

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