Vegetable T-Bone Soup Recipe

Name: Vegetable T-Bone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ 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)

Servings: persons

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)
½ 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.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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), and more.

Yes, Vegetable T-Bone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable T-Bone Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions