For any of the Instant Soup recipes you will need access to 24 ounces hot water and 25 grams bone broth collagen. See notes.

Lasagna Noodle Soup

• 2/3 cup crushed canned tomatoes with Italian spices or plain
• 1 medium zucchini, spiraled or julienne cut into large noodles
• Handful of spinach leaves and herb of choice
• 2 –3 Tablespoons crumbled cheese (mozzarella and/or parmesan or use nutritional yeast for dairy free & paleo option)
• 1/4 teaspoon each – garlic powder, salt, Italian seasoning, black pepper, red pepper flakes (optional) and onion powder (optional).
• 20–25 grams chicken or beef bone broth collagen (2 stick packs)

Thai Curry “Rice” Soup

• 1 cup cauliflower rice
• 1–2 handfuls shredded carrots
• 1 green onion, chopped
• 1 lime, juiced. Add a few slices to top, for garnish
• 1 /2 cup torn cilantro
• Thai peppers (sliced) on top for extra spice.
• optional 2 teaspoons sugar or honey
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/2 to 1 teaspoon red curry paste or curry powder (the more you use, the spicier)
• Optional add in – diced cooked chicken
• 20–25 grams chicken bone broth (2 stick packs)

Southwest Black Bean Soup

• 1/2 cup cooked corn kernels (if using canned, use non-GMO and drain first)
• 1/2 to 2/3 cup cooked black beans (if using canned, drain and rinse first)
• 1/2 cup sliced cherry tomatoes
• 1/4 to 1/3 cup sliced onion
• handful of celery ribs
• handful of bell pepper slices
• 1/4 teaspoon each garlic powder, chili powder, cumin, salt and pepper.
• Jalapeño slices and fresh cilantro for garnish.
• Optional: 2-3 Tablespoons crumbled bacon on top
• 20–25 grams chicken bone broth or beef bone broth collagen ( or 2 to go packs)