Vegetable T-Bone Soup

Name: Vegetable T-Bone Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 2 lbs beef t-bone steaks (Boned & Medium Diced); 3 fresh bay leaves; 1 cup maui onion (small diced); 1/2 cup carrot (small diced); 1/2 cup celery (small diced); 1/2 cup red bell pepper (small diced); 1/2 cup yellow bell pepper (small diced); 2 tablespoons fresh garlic (minced); 2 teaspoons fine sea salt; 2 teaspoons fresh ground black pepper; 1/2 cup red wine (*Sierra Roja); 12 cups beef stock; 2 cups yukon gold potatoes (medium diced); 2 cups roma tomatoes (medium diced); 2 ears fresh corn kernels (2-ears); 1/2 cup fresh peas; 1 cup fresh green beans (trimmed); 1 tablespoon rosemary (chopped); 2 tablespoons fresh thyme (minced); 1 tablespoon winter savory (minced); 1/4 cup fresh cilantro (chopped); 3 cups red swiss chard (Trimmed & Chopped); 1/4 cup fresh parsley (chopped)

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Recipe by Potagekempcc

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

READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons extra virgin olive oil
2

lbs beef t-bone steaks (Boned & Medium Diced)
3

fresh bay leaves
1

cup maui onion (small diced)
¹⁄₂

cup carrot (small diced)
¹⁄₂

cup celery (small diced)
¹⁄₂

cup red bell pepper (small diced)
¹⁄₂

cup yellow bell pepper (small diced)
2

tablespoons fresh garlic (minced)
2

teaspoons fine sea salt
2

teaspoons fresh ground black pepper
¹⁄₂

cup red wine (*Sierra Roja)
12

cups beef stock
2

cups yukon gold potatoes (medium diced)
2

cups roma tomatoes (medium diced)
2

ears fresh corn kernels (2-ears)
¹⁄₂

cup fresh peas
1

cup fresh green beans (trimmed)
1

tablespoon rosemary (chopped)
2

tablespoons fresh thyme (minced)
1

tablespoon winter savory (minced)
¹⁄₄

cup fresh cilantro (chopped)
3

cups red swiss chard (Trimmed & Chopped)
¹⁄₄

cup fresh parsley (chopped)

DIRECTIONS

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

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