Neckbone Soup
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INGREDIENTS 1 package neck bones 1 (10-ounce) package frozen corn, peas, okra, and lima beans 2 cans stewed tomatoes Seasoned salt Black pepper to taste 2 large yellow onions, chopped Cook neckbones in a large Dutch oven or large pot. Add onions, season with salt and pepper; skim fat as it rises. Cook until tender, that the meat is falling off the bones. You can leave the bones or remove them. Add the vegetables and bay leaves and simmer for 45 minutes on low heat. Serve with homemade cornbread or store bought..