1/2 cup fresh vinaigrette
4 tablespoons olive oil
1/3 cup red wine vinegar
1 1/2 carrots, sliced
1 bunch celery, chopped
1 bunch garlic, sliced
1 bunch onion, chopped
1 cherry, chopped
1/4 teaspoon ground black pepper
1 clove garlic, peeled and coarsely chopped
2 teaspoons bacon bits, chopped
1/2 teaspoon paprika
1 bay leaf
1/4 teaspoon salt
1 pinch salt
1/2 teaspoon white sugar
1/2 teaspoon cayenne pepper
salt and white pepper to taste
1 bay leaf
1/4 teaspoon nutmeg, or to taste
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil, turn down heat, and pour over single layer of soup mixture. Stir until all liquids are absorbed. Simmer 30 to 45 minutes, or until well heated through.
Meanwhile, preheat the oil in a medium saucepan over medium heat. Saute vegetables in pan until tender. Remove from heat, and stir in celery, garlic, onion, pepper and salt and pepper. This may take 5 to 10 minutes. Sprinkle in the till mixture, and stir until all liquid is absorbed.
Heat vegetable mixture over medium heat, until flavors lose intensity; increase sauce if necessary, and simmer 15 minutes more, or until desired consistency is reached.