Yummy Steak Soup

2 ribs celery, peeled, chopped
1 medium shallot, chopped
6 baby carrots (or 1 regular), chopped
small handful cherry tomatoes, halved
2 cloves garlic, peeled and smashed
1 T canola or olive oil
1 T butter
pinch salt
---Heat oil over medium heat in medium dutch oven or large saucepan until hot, but not smoking.  Add the butter and melt (don't let it brown).  Add celery, shallots  and carrots, and saute about 5 minutes, stirring.  Add tomatoes, garlic and salt, continuing to stir and cook for 5 minutes until tomatoes are soft.  Remove from pan into bowl to cool.

1 T butter
1 leftover filet wrapped in bacon, blackened (about 8 oz.; any type of steak can be substituted), chopped into fairly small pieces (1/2 in.)
---In the same pan,  melt butter and add steak, stirring over med-high heat to brown.  Remove from pan; set aside for now.  Wipe out pan.

1/4 c red wine
1/4 c beef broth (from 32 oz carton)
---Place cooked vegetables in blender, add wine and broth.  Puree until smooth.

2 T canola or olive oil
1/4 c all- purpose flour

remainder of 32 oz carton beef broth
1 T dried oregano (preferably mexican)
1 tsp black pepper
1 T fresh thyme
2 small purple fingerling potato, very small dice (about 1/4-1/2 inches)
2/3 c mini whole wheat shells
squeeze lime juice 
2 tsp. canned diced green chiles
---In wiped pan, heat oil over med-high heat until shimmering.  Add flour and stir with whisk briskly for 5 minutes or so until roux browns.  Add broth, continuing to whisk.  Add oregano, pepper and thyme.  Add pureed vegetables and beef.  Stir well.  Heat to a boil, then reduce heat to simmer.  Cover and let simmer for 20 minutes.  Add potato.  Continue to simmer 10 minutes, then add shells, lime juice and green chiles.  Stir and cook 10-15 minutes.  Adjust seasonings, if necessary.