Cooking Time: 1 hr 45 min
1 (3-pound) chicken, cut into 8 pieces
1 pound beef top round, cut into 1/2-inch cubes
6 cups beef broth
1/4 teaspoon ground red pepper
2 (16-ounce) packages frozen vegetable gumbo mix, thawed
1 (6-ounce) can tomato paste
1. In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to low, cover loosely, and simmer 1 hour, stirring occasionally.
2. Add vegetable gumbo mix and tomato paste. Increase heat to medium-high and return to a boil. Let boil 25 to 30 minutes, or until thick, stirring occasionally.