1 to 2cupleftovers to add to soupsuch as cooked and chopped vegetables, meats, rice, noodles, potatoes, etc.
1 to 2cupadditional liquids to add to soupsuch as vegetable juice, gravy, wine, cream, drippings from a roast, etc.
Instructions
In a large stockpot over medium heat, heat the oil until shimmering. Add the onion and sauce until clear, 7 to 10 minutes.
Stir in the water or stock and the tomato paste, whisking until smooth. Add salt and pepper to taste as well as the bay leaf and dried herb. Cook 5 minutes, uncovered.
Stir in the leftovers and additional liquids. Cook for 10 minutes or until heated through. Adjust the seasonings and serve hot.
Notes
Nutrition Facts were calculated using water (not stock) and gravy.