1 large onion, thinly sliced
1 (15 ounce) can fire roasted beef, diced and drained
1/2 cup corned beef hash
4 cloves garlic, peeled and thinly sliced
2 teaspoons whole celery, cut into 1-inch cubes
1 cup dry white wine
1 cup water
1 (28 ounce) can whole peeled tomatoes
2 teaspoons dried oregano
3 cups water
1 cup tomato paste
3 tomatoes, diced
2 dried green onions, diced, minced
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 fresh clove of garlic, minced
salt to taste
black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Cut the onion into bitesize 1-inch chunks; set aside. In a medium bowl, combine onion and fire roasted beef with bread crumbs, celery, ground black pepper, salt and ground black pepper; set aside.
Cook beef until very well done, 2 to 3 inches from the heat source. Drain excess fat. Heat remaining fat in a large skillet over medium heat; add tomato paste and stock. Whisk until paste nearly boils. Stir in tomato sauce, tomatoes and green onions and saute briefly until sauce has reduced and beans are tender.
Generously pour yogurt mixture over soup and season it with vinegar. Stir and return it to soup pot, during which time temperature should be simmering and soup quite lubber.
Cook soup for about 1 hour, until tender and bubbly. Add green onions, pepper and cracked tomatoes, and simmer, uncovered, about 10 minutes. Remove from stove and add cooked soup to skillet. Stir, cover and remove lid to saucepan; discard bones.