Total Time
Prep 15 mins
Cook 25 mins

T-Bones and Sierra Roja Wine are slowly simmered enhancing a rich flavor and the soup is finished with Fresh Red Swiss Chard.

Ingredients Nutrition


  1. In a Dutch oven heat 2-tablespoons olive oil. Season steaks 1-teaspoon salt, 1-teaspoon black pepper and cook rare.
  2. Remove steaks, de-bone and cut to a medium dice. Reserve T-Bones for soup.
  3. Add remaining olive oil, onions, carrots, celery, bell peppers, garlic, bay leaves, steak, bones and sauté 4-6 minutes.
  4. Add Sierra Roja wine and reduce by one-half.
  5. Add beef stock potatoes, tomatoes, corn, peas, green beans and herbs. Bring to a full boil and reduce to simmer for 20-minutes uncovered. Remove T-Bones, bay leaves and discard.
  6. Remove from heat, add Red Swiss chard, stir and let stand for 5 -minutes.
  7. Reseason with salt and pepper to taste. Serve soup in warm bowls.
  8. Garnish with fresh Rosemary.
  9. *Agua Dulce Winery, Agua Dulce, Ca.