This is a great recipe adapted from the book, A Feast of Soups. It is an all around fantastic cookbook, by the way. I received it as a bridal shower gift and it is a keeper, though it’s copyrighted 1982. Some of the ingredients and language in the book are a tad outdated.
By the way, it’s called Thursday Night Soup because traditionally workers were paid on Friday and so by Thursday night, you’d be using up whatever you had.
Thursday Night Soup
3 medium onions, chopped
3 tablespoons oil
1 6-ounce can tomato paste or small can of tomato sauce
4 cups water, chicken, beef, or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1 small bay leaf
1/4 teaspoon dried thyme
1 – 2 cups leftovers, like cooked and chopped vegetables and meats, rice, noodles, potatoes
1 – 2 cups additional liquids, like vegetable juice, gravy, wine, cream, drippings from a roast
1. In a large stockpot over medium heat, heat the oil. Saute the onion in the oil until lightly browned, about 10 minutes. Stir in the tomato paste or sauce. Reduce heat and cook 1 minute, stirring. Add water, salt, pepper, bay, and thyme. Cook 5 minutes, uncovered.
2. Add leftovers and additional liquids. Cook for 10 minutes or until heated through.
3. Taste and season: add more salt, pepper, sugar, or paprika, a bit of wine, Worcestershire sauce, or favorite herbs. Cook 5 minutes more, then serve.