Chicken Gumbo

1 clove garlic, chopped

2 cups onion, chopped

2 cups celery, chopped

2 cups green pepper, seeded and chopped

1/2 cup fresh parsley, chopped

1 cup green onions (include tops), chopped

1 stick margarine

1/2 cup flour

6 cups chicken broth, heated

2 cups canned tomatoes

1 cup brown rice (uncooked)

1 (1 lb) bag frozen cut okra

4 cups cooked chicken, diced

salt and pepper

V-8 juice and additional chicken broth for thinning mixture if needed

1. Saute garlic, onion, celery, green pepper, parsley, and green onions in margarine.
   
2. Slowly add flour and cook for 3 minutes.
   
3. Gradually stir in heated broth.
   
4. Add okra, tomatoes, rice, and chicken. Add salt and pepper to taste.
   
5. Cook 20-30 minutes longer. Adjust seasonings.
   
6. If soup becomes too thick, thin with mixture of half V-8 juice and half chicken broth.
   

Serves 10.

Tip: Don't throw away your extra onions, celery, and peppers! Freeze them.