- 1 rutabaga, diced into 1/2 inch pieces
- 1 lb ground pork
- 1 green pepper, diced
- 8 cups veggie stock
- 1/2 bag frozen corn, or kernels from 2 peices fresh corn
- 3 Tbsp soy sauce
- 2-4 cloves garlic, chopped
- 1/8 tsp ground pepper
- salt to taste
CROCKPOT: You know the drill. Put it all in there in the morning. Turn it on and let it go till the night.
STOVETOP: Put all ingredients into a large soup pot. Bring to a boil and let boil for 25 minutes. Reduce heat to medium-low and cover. Let cook for an hour, or until the rutabaga is soft.
