2 lb. chicken feet
5 potatoes, cut in eighths
4 onions, quartered
1 c. green beans
1 clove garlic, minced
Salt and pepper

Cut nails and wash feet. Place in stockpot. Cover with water. Add potatoes, onions, carrots, green beans, bay leaf, garlic, salt and pepper to season. Simmer until tender. Remove bay leaf before serving. 6 to 8 servings.