Serves 4

• Olive oil
• 1 onion
• 2 celery stalks
• 2 carrots
• 2 garlic cloves
• 1 can Muir Glen Organic Diced Tomatoes
• 2 Tbsp. Rapadura Organic Whole Sugar
• 1 Organic Beef Bouillon Cubes
• 2 TB Chimichurri Steak and Dressing Marinade (tomato powder, red bell, paprika, chiles, arrowroot, garlic, parsley, cumin, green onion, bay and mexican oregano)
• 2 cups cubed potatoes
• 2 cups cubed grass-fed stew meat

1. Saute onion with olive oil until soft. Add celery and carrots for 5 more minutes.
2. Add water, garlic, tomatoes, sugar, boullian, chimichurri and potatoes. Bring to boil and simmer for 20 minutes.
3. Meanwhile, sear meat and set aside. Add to soup for the last 5 minutes. Season with salt and pepper.