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 ½ 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
Directions
Step 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.
Step 2
Add rutabagas, beets, carrots, celery, and onion to the pot.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 111 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Cholesterol23mg | 8% |
Sodium80mg | 3% |
Total Carbohydrate13g | 5% |
Dietary Fiber4g | 14% |
Total Sugars9g | |
Protein11g | |
Vitamin C29mg | 143% |
Calcium72mg | 6% |
Iron1mg | 6% |
Potassium560mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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