Rutabaga Stew
This cost-effective rutabaga soup is loaded with chicken and a variety of other meats in addition to root vegetables like celery, carrots, and beets.
In a Dutch oven or sizable pot, heat vegetable oil over medium-low heat.
In hot oil, cook chicken for 3 to 5 minutes, stirring frequently, until thoroughly browned.
To the pot, add the rutabagas, beets, carrots, celery, and onion.
Give the vegetable mixture a thorough covering of water.
Turn down the heat and simmer for at least 4 hours, adding water as necessary to keep the vegetables covered.