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