Half a dozen medium sized potatoes
3 or 4 medium onions
1- 24 oz can of pork
3- 15 oz cans of veggies I had extra cans of corn so I used it.
1 quart of chicken or beef broth stock
A bag of instant mashed potatoes.
1 tablespoon of garlic powder
1 tablespoon of pepper
Large stock pot, mine is 8 or 10 quart.

Wash the potatoes then dice then up into cubes about the size ot a nickel, put in your stock pot. Peel and dice into chunks your onions add to pot
Add the broth stock to pot drain the veggie juices into the pot at this time, you want to cover the pot contents. Add water if needed. Add your garlic and pepper, bring things to a boil. Open the can of pork and drain juices into pot. Let pot slow boil till onions turn translucent

About the time the onions turn translucent the potatoes should be done. If needed let boil till potatoes are cooked. At this time cube or dice up the pork add it to the pot along with the canned vegetables and stir in and let them heat.

This is ready to be served as is. But if you like a gumbo add 1/4 pound of butter let it melt then add the instant potatoes to thicken the soup to get a gumbo consistency. Some whole wheat dinner rolls or muffins go well with this.

This will make 6 large servings. It takes about 20 minutes to make.