How I Meal Prep Soups & Storage Tips 

I make 16 quarts of vegetable soup. For vegetable soup I boil pork neck bones for a few minutes and then simmer with the lid on for at least two hours. Then I remove them and add a pound of celery, two pounds carrots, a head of cabbage, four or five onions, a bunch of garlic, Brussel sprouts, broccoli, cauliflower, turnips and eight or nine washed and unpeeled potatoes. During the last 10-20 minutes of cooking I add spinach or kale. Don't forget about a half cup of good salt, such as Redman's. Salt is a great preservative. Then I use an immersion blender to blend it all. Extremely nutrient dense and flavorful. No need to cook for multiple weeks. Usually I cook rice in the rice maker to extend the life of the soup. 1/3 of the bowl with rice and the rest with soup. Cooked rice freezes well, too.

Great video, thank you!

That soup looks so delicious! Might we have the recipe?

Doesn't the glass experience thermal shock when you put it into the microwave straight from the freezer? Or do you allow it to thaw for a while etc.

You didn’t say what kind of soup, unless I missed it...also do you put it in container hot?