Originated from Moosewood Restaurant. In a large soup pot, saute: 1 large Spanish Onion, chopped 4 garlic gloves, pressed 3 tablespoons olive oil When onion softens, stir in: 5 small potatoes, cut into chunks 2 large carrots, cut into 1/2" rounds 2 tablespoons sweet hungarian paprika Saute for 3 or 4 minutes. Make sure the paprika does not burn. Pour in: 1 cup water of vegetable stock 28-ounce can whole tomatoes, crushed 2 bay leaves 1 cup dry red wine Cover now and let the whole thing simmer for about 10 minutes. Add: 1 generous handfull green beans, trimmed and halved 3 cups sliced mushrooms Continue to simmer, covered, for about 30 minutes. Stir occasionally. Mix in: 1 cup corn, fresh or frozen Simmer for about 15 minutes more or until the potatoes and the carrots are tender. Add: Salt and black pepper to taste. Remove the bay leaves. This is NOT a crockpot recipe.

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