And Corn Chowder
From: Karen Sonnessa
From the Vegetarian
Resource Group website
Serving Size: 4
In 2-quart saucepan, combine all ingredients.
- 1 cup vegetable broth
- 2 cups cooked butter beans
- One 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
Heat to boiling over high heat.
Reduce heat to low and simmer, covered,
until carrots and celery are tender, about 15 minutes.
Total Calories Per Serving: 193; Fat: 1 gram