Vegetable T-Bone Soup

• 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)

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 saute 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.

extra virgin olive oil, beef, bay leaves, maui onion, carrot, celery, red bell pepper, yellow bell pepper, fresh garlic, salt, fresh ground black pepper, red wine, beef stock, gold potatoes, roma tomatoes, corn kernels, fresh peas, fresh green beans, rosemary, fresh thyme, winter, fresh cilantro, red swiss chard, fresh parsley

Taken from www.food.com/recipe/vegetable-t-bone-soup-359193 (may not work)