Chicken Vegetable Soup with Bananas - serves 6

4 lb stewing chicken, cut up
1/2 cup coarsely chopped onion
1 tsp salt
4 cup hot water
1/2 cup chopped celery with leaves
1 can 12-oz whole-kernel corn
1 can 16-oz tomatoes
4 bananas, firm and green-tipped
Salt and pepper, to taste

In large, covered kettle, over medium-low heat, simmer chicken, onions, salt and 4 cups of hot water for 2 hours or until chicken is tender. Remove chicken to cutting board; cut meat from bones into chunks; discard bones.
Skim any fat from surface of broth. Add chicken, celery, corn and tomatoes to soup. Continue simmering, covered for 10 minutes. Season to taste. Five minutes before serving, peel bananas, slice diagonally into 1-inch slices.
Add sliced bananas to soup, continue cooking just until bananas are tender.
Serve immediately.