Vegetable T-Bone Soup - cooking recipe

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)

Preparation

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 saute 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.