3 cups chicken broth
2 cups chopped cooked chicken
1 (24-ounce) container barbecued shredded pork
1 (16-ounce) package frozen vegetable gumbo mixture
1 (10-ounce) package frozen corn
1/2 (10-ounce) package frozen petite lima beans
1/2 cup ketchup
Bring all ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until thoroughly heated.