My mom has been making rutabaga soup for many years and it is by far the best stew I have ever tasted. It is hearty, filling, and inexpensive — not to mention extremely delicious and fairly easy to make. The hardest and most time-consuming part of this stew is preparing the vegetables. I chop and dice all my vegetables by hand so it can take a little bit more time, but it is very much worth the extra effort it takes. Pork, beef, or venison are all good in this recipe too.
Ingredients
- 1 tablespoon vegetable oil
- 1.5 pounds chicken , diced
- 4 rutabagas , peeled and diced
- 4 medium beets , peeled and diced
- 4 carrots , diced
- 3 stalks celery , diced
- 1 red onion , diced
- water , or to cover
Instructions
-
1
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
-
2
Add rutabagas, beets, carrots, celery, and onion to the pot.
-
3
Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.
Nutrition Facts
Per serving
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