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.