Ingredients:
2 small firm zucchini cleaned and diced
2 cups rutabaga peeled and diced
1 sweet onion diced
2 pounds ground beef
1 28-ounce can of diced tomatoes
Using the empty can from the tomatoes, add 2 1/2 cans of water with 4 beef bouillon cubes to form beef stock. Splash of hot sauce for a kick if desired.
1 – 8 ounce can of sliced mushrooms along with the liquid.
Place the veggies and beef in a stock pot and fry up until until the beef is cooked through.
Drain the fat, than add the liquid with the beef stock. Heat through serve and enjoy.
