Garden Gumbo

This is also a great recipe to make with all the leftover veggies from the week. The okra thickens this vegetable stew, which is wonderful served hot with cornbread right out of the oven, either buttered or crumbled in the gumbo.

4 cups chicken broth

2 (16-ounce) packages frozen soup mix vegetables with okra

2 cups peeled, chopped potatoes

3 large carrots, peeled and sliced

1 stalk celery, chopped

1 large onion, chopped

2 (15-ounce) cans stewed tomatoes, including juice

1 (11-ounce) can whole-kernel corn

1 teaspoon salt

1 teaspoon pepper

½ teaspoon Cajun seasoning

In a large saucepan combine all the ingredients. bring to a boil and then cover, reduce the heat, and cook for about 30 minutes, or until the vegetables are tender.

Makes 8 servings

We’d share our bounty with everyone from neighbors to family to the entire church membership. Others had gardens and did the same. I can remember Sundays when the fellowship hall of the church smelled like a farmer’s market.