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.