Vegetable Gumbo

• 1 soup bone
• 2-3 pounds stew beef
• 1/2 gallon chicken stock
• 1/2 gallon beef stock
• 3 cups sliced carrots, cooked
• 5 medium onions, chopped and cooked
• 5 bell peppers, chopped and cooked
• 3 cups chopped celery, cooked
• 3 16-ounce cans tomatoes
• 2 cups cooked macaroni or rice
• 2 15-ounce cans niblet corn
• 2 16 ounce packages frozen okra, cooked
• 2 teaspoons worcestershire sauce
• 1 tablespoon oregano
• 1 tablespoon dillweed
• 2 garlic buds, crushed

1. Cook beef until it falls from the bone.
2. Reserve stock.
3. Mix all the stocks together.
4. Add vegetables and their juices, macaroni, and seasonings to the stock.
5. Simmer until very hot. Yields approximately 4 gallons.

stew beef, chicken, gallon beef, carrots, onions, bell peppers, celery, tomatoes, macaroni, niblet corn, frozen okra, worcestershire sauce, oregano, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96677 (may not work)