Soup Template
Servings Prep Time
6 20minutes
Servings Prep Time
6 20minutes
Instructions
Slow Cooker Method
  1. Place all of the ingredients, except for the light, tender greens and fresh herbs such as spinach, basil, cilantro, and lettuces into a large soup pot or slow cooker.
  2. If using ground meat, cook that separately in a medium sauté pan over medium heat for 4-6 minutes. If you are using cubed meat, just add the meat to the pot.
  3. Cook on low on the stove for 2 hours or in the slow cooker for 6-8 hours on low.
  4. Add fresh garlic if using. Add the lighter, tender greens and fresh herbs and warm for 2-4 minutes.
  5. Serve and enjoy!
Quick Method – using precooked or leftover meat
  1. Combine all of the ingredients except the leftover/precooked meat into a large soup pot and bring to a boil.
  2. Let the vegetables cook on medium for 8-10 minutes before adding the leftover meat.
  3. Add the meat and fresh garlic and cook on low for 2-3 minutes.
  4. Add the lighter, tender greens and fresh herbs and warm for 2-4 minutes.
  5. Serve and enjoy!
Recipe Notes

Transfer your leftover, cooled soup into airtight, glass storage containers and refrigerate for 5 days or freeze for several months.

One especially cool thing about this soup template is that you get to choose the flavors and add whichever herbs and spices you want. 
Here are a few examples to get you started:

Indian spice soup blend: 1 tsp Turmeric, 1 tsp cumin, ½ tsp ginger, ½ tsp coriander, ½ tsp cardamom, ¼ tsp cloves

Mexican spice blend:  2 tsp chili powder, 1 tsp paprika, 1 tsp cumin, ½ tsp ancho chili powder or ¼ tsp chipotle chili powder

Italian spice blend:  2 tsp oregano, 1 tsp thyme, 2 tsp rosemary, ½ tsp ground sage

Thai spice blend: cheater method — use 1-2 TBSP of my favorite store bought red or green Thai curries by Thai Kitchen

To make a quick meat stock:
Place cut up pastured chicken or grass-fed beef in a pot, cover with filtered water, add 1-2 Tbsp of apple cider vinegar, 2 tsp sea salt, a few peppercorns, and any chopped vegetables.  Bring to a boil, cook on low for 45-60 minutes let cool, and strain. You can save the meat for later use, definitely don’t discard it.