TOMATO-OKRA GUMBO Serves 6
		INGREDIENTS 2      Tablespoons Canola Oil 1      yellow onion, chopped 1      garlic clove, minced 3      Tablespoons all-purpose flour 1      Quart homemade chicken stock or canned broth, heated until hot 2      carrots, sliced 2      celery ribs, sliced 2      cups fresh or canned chopped tomatoes 2      cups fresh or frozen sliced okra 1      cup fresh or frozen corn kernels 1      tablespoon chopped fresh parsley 1      teaspoon chopped fresh thyme, or ½ teaspoon dried 1      teaspoon chopped fresh marjoram, or 1/4 teaspoon dried      salt and pepper, to taste INSTRUCTIONS Heat the oil in a 3-quart saucepan over medium heat. Add the onion and garlic and saute until the onion is tender, 5 to 7 minutes. Stir in the flour. Add the hot stock and cook, stirring, until thickened. Stir in the carrots, celery, tomatoes, okra, corn, parsley, thyme and marjoram. Cover and simmer for 30 minutes. Add salt and pepper, to taste. Makes 2 Quarts (6 moderate servings). (The Wooden Spoon Book of Home-style Soups, Stews, Chowders, Chilis & Gumbos by Marilyn M. Moore)