1 cup vegetable broth
2 cups cooked butter beans
1 15 ounce can creamed corn
1 small carrot, coarsely chopped
1/4 cup finely chopped celery
1/2 teaspoon oregano
salt and pepper to taste
In 2 quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes. Serves 4.
Total Calories Per Serving: 193; Fat: 1 gram
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