Recipe adapted from The Pioneer Woman's version.

I did not calculate nutritional info for this, so don't have that to share.

Ingredients

• 2 1/2 lb. ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 14 oz. can crushed tomatoes
• 4 c. beef stock or beef broth
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced on the diagonal
• 1 large rutabaga, peeled and diced
• 3 Tbsp. tomato paste
• 1/2 tsp. kosher salt, more to taste
• 1/2 tsp. black pepper, more to taste
• 2 tsp. dried parsley flakes
• 1/2 tsp. ground oregano
• 1/4 tsp. cayenne pepper, more to taste

Instructions

1. Brown the meat with the onion, celery, and garlic in a large pot over medium-high heat. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
2. Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15 to 20 minutes more, until rutabaga are tender but not overly mushy. 
3. 3Taste and adjust the seasonings, adding more salt if needed.

Notes

• I usually get about 10 servings from this.
• I don't always have dried parsley and sometimes use Italian seasoning instead of just oregano.
• I've added pre-cooked cabbage (sauteed in butter) to a bowl of this and it's great!
• I'd like to try adding okra in next time I make it. I think it'd bring a lot.