8 chicken legs
4 lg. carrots, sliced
5 med. size potatoes, sliced
2 cans tomato puree
1 can tomato paste
1 pkg. frozen peas
1 pkg. frozen corn
3 med. size onions, chopped
1 tbsp. oregano
1 tsp. garlic powder
3 tbsp. sugar
Salt to taste
Pepper to taste

Place chicken in pot with water. Water should be 1 1/2 to 2 inches above chicken. Bring to boil and add remaining ingredients. Lower heat and simmer for 45 minutes. Remove chicken. Let cool and remove meat from bones. Put chunks of chicken back into soup and simmer for 2 more hours, stirring occasionally. Chicken bouillon may be added for more flavoring. Variation: Cabbage, scallions, string beans or turnips can also be added.