Chicken-Vegetable Soup

• 4 to 5 chicken backs
• 2 c. string beans (fresh)
• 2 c. carrots (fresh)
• 2 c. frozen baby limas
• 1 can Niblets summer crisp corn
• 2 c. frozen okra
• 1 medium can tomato paste
• 1 red onion
• 1/2 c. sugar
• 1 yellow onion
• 1 white onion
• 1/2 c. macaroni
• 1 diced potato (medium)
• 2 pkg. Herb-Ox chicken broth
• 1/2 c. diced celery
• salt and pepper to taste

1. Remove fat from chicken backs and boil backs with onions, celery and Herb-Ox broth for 30 minutes.
2. Combine string beans, carrots, limas and tomato paste.
3. Cook 20 minutes (until vegetables are tender).
4. Add okra, potato, corn and macaroni.
5. Cook 10 minutes.
6. Serve with corn bread.

chicken backs, string beans, carrots, frozen baby limas, niblets summer crisp corn, frozen okra, tomato paste, red onion, sugar, yellow onion, white onion, macaroni, potato, herbox chicken broth, celery, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861377 (may not work)