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)

Instructions

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 sauté 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.