Gumbo and Tomato Soup.
If canned gumbo and tomatoes mixed are used, merely add to them a pint or more of stock or strong beef broth. Bring them to the boiling-point, and season with pepper and salt.
If the fresh vegetables are used, boil the tomatoes and gumbo together for about half an hour, first frying the gumbo in a little hot lard. Many, however, boil the gumbo without frying.