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.