Beef, Black Eyed Pea And Spinach Soup

• 1 tbsp olive oil
• 1 None Spanish onion, finely chopped
• 1 clove garlic, minced
• 10 cups beef stock
• 1/4 cup dry red wine
• 2 tbsp tomato paste
• 1 lb skirt steak
• 7 oz black eyed peas, soaked overnight, rinsed, drained
• 9 oz spinach, trimmed, coarsely chopped

1. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add stock, wine, tomato paste and beef. Bring to a boil then reduce heat and simmer, covered, for 40 mins. Uncover and simmer for 30 mins. Remove beef from pan. When cool enough to handle, remove and discard fat and sinew. Coarsely chop.
2. Meanwhile, add black eyed peas to soup and bring to a boil. Reduce heat and simmer, uncovered, until beans are tender. Return beef to pan along with spinach. Simmer, uncovered, until soup is hot. Season to taste.

olive oil, spanish onion, clove garlic, beef stock, red wine, tomato, skirt steak, black eyed peas

Taken from recipes-plus.com/api/v2.0/recipes/32311 (may not work)