Thursday Night Soup

• 2 tbsp olive oil
• 1 onion (chopped)
• 4 cup water ( or stock of your choice)
• 1 6-ounce can tomato paste ( or 8-ounce can tomato sauce)
• salt
• black pepper
• bay leaf
• 1 tsp herbes de provence (or other dried herb of your choice)
• 1 to 2 cup leftovers to add to soup (such as cooked and chopped vegetables, meats, rice, noodles, potatoes, etc.)
• 1 to 2 cup additional liquids to add to soup (such as vegetable juice, gravy, wine, cream, drippings from a roast, etc.)

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