Tomato soup broth:
--Pork neck bones (you used to be able to get these for free back in the old days. My mom would get them, cut off any remaining meat to save to make chop suey, and then boil the bones)
--Water to just cover the bones
--Onions (unpeeled, but washed)
Boil a pot of water. Throw in the neck bones and let water return to boil. Cook around 10 minutes. This gets all the crap off the bones (see photo). Dump the water, and rinse off the bones.
Boil another pot of water. Throw in washed bones, onions, and peppercorns. Bring to boil again, then simmer for at least 3 hours (preferably 5 or all day) with lid on. See photo.
Turn off heat. Take canning jars - I use old Classico Spaghetti sauce jars - and fill with broth. Make sure you pour the broth in through a strainer to catch peppercorns or whatever else. Cover immediately.
Let sit in room temperature until you hear the lids pop. Or for at least an hour. Then put in fridge. Use up broth within 2 months, though that might be pushing it. I don't even really know how long you can keep it. Once you have it, it goes quickly. (I made 7 jars from that big pot...)
To make soup, open jar and skim off hardened fat with spoon. Dump broth into pan and bring to boil. Throw in 3/4 c or so of soup pasta (ditalini, orzo, alphabets, or whatever - but don't mix). Cook pasta. Turn off heat. Add 1 small can of tomato sauce. Add evaporated milk to taste. (and perhaps salt and pepper). Eat heartily.
And, if you are bored when cooking the soup, take pictures of your cat.