Thursday Night Soup
Soup is a great frugal, potentially delicious meal that can successfully be made from leftovers. It’s a great way to “waste-not-want-not” because potentially, you can get a free meal for your efforts. A great starting point is Thursday Night Soup, which got its name from the fact that traditionally workers were paid on Friday, so by Thursday night, you’d be using up whatever you had.
Servings: 8 varies
Cost: varies
Ingredients
- 3 med onions, chopped
- 3 tbsp oil olive, canola; butter, bacon fat
- 1 6-oz can tomato paste
- 4 cups water
- 4 beef bouillon cubes
- 1 tspn salt
- 1/4 tspn pepper
- 1 bay leaf
- 1/4 tspn dried thume
- 1/2 tspn sugar
- 1 to 2 cups leftovers cooked or raw (see instructions for examples and ideas)
- 1 to 2 cups liquid (see instructions for examples and ideas)
- - condiments to taste
Instructions
- In a kettle over medium heat, sauté the onion in the oil until lightly browned, about 10 minutes. Stir in the tomato paste. Reduce heat and cook 1 minute, stirring. Add water, bouillon, salt, pepper, bay leaf, thyme, and sugar. Cook 5 minutes, uncovered.
- Add up to 2 cups of solid leftovers—carrots, celery, potatoes, peas, snap beans. These may be raw or cooked. If raw, mince or slice very thin, and cook 5 to 10 minutes or until tender before adding. If cooked, simmer about 5 minutes before serving. Cooked fish or meats may be added: beef, hamburger, chicken, turkey, and veal are good. Cube before adding and cook 5 minutes before serving.
- Frozen vegetables, meats or fish may also be added. Cooked dishes may be added—rice dishes, stews, pasta leftovers, creamed vegetables, and mashed potatoes. Raw spaghetti, noodles, and rice work well, but these will require simmering 12 to 15 minutes, covered.
- Add up to 2 cups liquid: milk, cream, buttermilk; any leftover soup that isn’t “cabbagy"; the cooking water of vegetables, tomato juice, gravy, wine, etc.
- Taste and season: add more salt, pepper, sugar, paprika, wine, Worcestershire sauce, or those herbs that go so well with tomato-flavored soups—oregano, basil, and rosemary—1/4 teaspoon each (dried) is sufficient. Cook 5 minutes after the final seasonings have gone in, then serve.
Notes
The possibilities are endless. Here are some suggestions for the "leftovers" that work well:
Chicken Noodle Soup is a great follow-up after a night of baked chicken. Bake a few extra breasts and save the drippings. Any cooked vegetables left over can be added as well.
Chili Bean Soup. Only one or two portions of chili left? Add a quart of beef, vegetable or chicken broth and a can of hominy or corn and simmer together. Serve with tortilla chips, salsa, and grated cheese.
Corn Chowder. Leftover gravy, corn, and mashed potatoes? Whisk together the potatoes and gravy with chicken broth. Stir in corn and simmer until hot—season with dried dill weed and salt and pepper at the end.
Beef Stroganoff Soup. Leftover beef stew? Thin with beef broth and bring to almost a boil. Stir in egg noodles. Cook until noodles are tender. Add a little cream or milk at the end.