Most soups keep well for several days in the refrigerator and are even better reheated.
Except for those with potatoes, soups freeze well. A violent boil will make your soups cloudy. Some ingredients, like lentils, barley, potatoes, etc., will get mushy if they are boiled for any length of time. Other ingredients, like lima beans, tend to get tough. So, cook soups over low heat at a gentle simmer - that means the surface of the liquid should get a small bubble only very occasionally.