The First Viennese Orchestra
Vegetable Soup

Ingredients

8 Ounces of dried macaroni (pre-cooked, al-dente)
Two onions - sliced and chopped
Four carrots - chopped roughly
1 parsnip - chopped roughly
2 cucumbers - chopped
3 leeks - sliced
1 rutabaga - chopped
2 cloves of garlic - smashed and minced
4 ripe tomatoes, peeled, seeded and chopped
1 cup of shelled peas
1 chopped red sweet pepper
1 celery stalk - chopped
2 potatoes - diced
2 cups diced squash or pumpkin
1 cup beans (borlotti, or other fresh beans)
A handful of chopped green stringbeans
A handful of fresh chopped parsley
A handful of fresh chopped basil
Salt, Pepper and tablespoon paprika (to taste)
4 tablespoons sweet butter
4 cups of water (more or less)

1. Melt butter on low heat and add garlic, onions and leeks until softened
2. Add beans and water - put a lid on and cook 30 minutes
3. Add all other vegetables, & more water (as needed), herbs - and stir.
4. Put a lid on and cook until vegetables are done (not mushy)
5. Add pre-cooked macaroni and season to taste.

If you like it spicy you can add some hot red pepper. You don't need all of
the vegetables. Feel free to leave some out and to improvise!

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