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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The T-Bones are slowly simmered in the soup as the bone marrow enhances the flavor of the beef stock. The beef stock and steak combine to create a wonderful rich flavor as the soup simmers. The steak and vegetables becomes very tender. The Swiss Chard is added at the end and gives the soup a final touch as it is served. This Vegetable T-Bone soup can be served as a entree or a side dish. The soup warms you up on a cold fall or winter nite. Ingredients:
3 tablespoons olive oil |
2 lbs beef t-bone steaks |
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) |
3 fresh bay leaves |
1/2 cup red wine |
12 cups beef stock |
2 cups yukon gold potatoes (medium diced) |
2 cups roma tomatoes (medium diced) |
2 ears fresh corn |
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 fresh swiss chard (chopped) |
2 teaspoons sea salt |
2 teaspoons black pepper |
Directions:
1. Trim the excess fat from the T-Bones. Rinse the steaks under cold water, pat dry with paper towels and set aside.
2. In a Dutch oven heat 2 tablespoons of olive oil. Season the steaks with 1 teaspoon of sea salt and 1 teaspoon of black pepper. Place the steaks into the Dutch oven one at a time and brown both sides; cook the steaks to medium-rare. Remove the steaks and set aside on a plate. Cover the plate with foil to keep warm.
3. Add the remaining olive oil to the Dutch oven. Add onions, carrots, celery, bell peppers, garlic and bay leaves to the soup. Saute the vegetables 4-6 minutes or until the vegetables are tender.
4. Remove the steak from the bone and dice into 1-inch cubes. Add the steak and T-Bones to the soup.
5. Add the red wine and reduce the wine by one-half.
6. Add the beef stock to the soup.
7. Medium dice the potatoes. Medium dice the tomatoes. Remove the corn from the cobb. Cut the green beans in half. Remove the peas from the pods. Set the vegetables aside.
8. Add the potatoes, fresh tomatoes, fresh corn, corn cobbs, fresh peas and fresh green beans to the soup.
9. Ccopp the fresh herbs and add them to the soup.
10. Bring the soup to a full boil and reduce to a slow simmer for 20-25 minutes.
11. Remove the T-Bones, corn cobbs and bay leaves from the soup.
12. Remove the soup from the heat and add the swiss chard to the soup. Let the soup stand for 5 minutes. Reseason with the remaining salt and pepper to taste.
13. Garnish: Fresh Parsley.
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