Here in Utah it is supposed to be a littler warmer than it was last week (yay!), but I can’t help but share a new soup recipe my family LOVED this past week. Now that it’s starting to warm up outside, I’m having a hard time saying goodbye to soups and baked
goods. There is something about a warm soup for dinner that warms the belly and
the soul–anytime of year 😉 If you’re already moved onto grilled recipes and thinking of summer, just book mark this soup for an upcoming cold evening and you’ll not be sorry!
Many years ago I blogged about a copycat recipe of
Disneyland’s Famous Gumbo Soup. I have loved this recipe for years, but yesterday
I wanted to make a soup that was a little easier to throw together, didn’t have
shrimp (because I didn’t have any) and that could be made in 30-40 minutes.
This new Gumbo soup recipe was SO good and served with our favorite Cornbread recipe, this was a hit for the whole family. In fact, it ended up tasting just
like my favorite Gumbo from Rib and Chop in St. George Utah. If you’ve never
had their soup, you need to go there if you live in the Western US (they have
this chain all over). It’s one of our favorite places to eat and I am pretty
thrilled I was able to get my gumbo to taste as great as theirs. If you have any cooler days ahead and want a
hearty (and quite healthy) soup, this is the one to try. Hope you love it!
