The brunoise is an excellent soup, and is usually made with stock. But the recipe given below is that of Brunoise maigre—with water, instead of stock.
Cut all the vegetables in neat little dice, and put these (with the exception of the peas and beans) in a saucepan with a little butter. Simmer very gently on a slow fire, stirring occasionally, till the vegetables are well browned. This will take about ¾ of an hour. Then add the water, season with salt and pepper, bring to the boil and simmer for 1½ hours. Add the peas and beans ¾ of an hour before serving.