Neckbone Soup

1 Package of neckbones
1 Package of frozen corn, peas, okra and lima beans
2 cans of stewed tomatoes
A dash of Lawry's seasoned salt
Add black pepper to taste
Add two large bay leaves
2 chopped large yellow onions.

Cook neckbones in a large dutch oven or a really large pot. Add onions
season salt and pepper, skim fat and slim off the meat. Cook until it is
so tender that the meat falls off the bone. You can leave the bones or
remove them. Add the veggies and the bay leaves and stew for 45 minutes
on low heat.