Like An Eight-Day Clock
One of the best things about a big ol' pot of soup is that you cook once, then rest on your laurels. You might adjust the seasoning or tweak it a bit for variety, but the basic work is done and you can get on to whatever else you need to do.
After that first meal, I leave the covered pot on the stove and just reheat the whole thing when I'm ready for the next serving - I don't even refrigerate it.*
I figure that as long as I bring it to a boil and keep it there for 10-15 minutes, any nasties lurking in the pot will be destroyed. I haven't poisoned anyone yet and it makes the soup taste soooo good when it has had all that extra time to mingle. Like a good cocktail party, everyone has a chance to meet everyone else and they have all made connections.
This time, I added some kale leaflets to this soup that I made a while back. I had never used this curly kale before; when I tasted it raw, it was very green and a little bitter. I'm pretty sure this is the stuff our mother forced us to eat when we were kids. But, immerse those frills in a pot of soup for 10 minutes of serious simmering and it turns into a whole different character. It softens and sweetens while retaining the ticklish texture that makes it so interesting.
The best thing about a big ol' pot of soup is that you can keep it going like an eight-day clock.
*Professional fool in a closed kitchen - do not attempt this at home.