Vegetable T-Bone Soup

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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