Butter Bean and Corn Chowder

Recipe by: Vegan Handbook
Servings: 4

• 1 C vegetable broth
• 2 C cooked butter beans
• 1 15oz can creamed corn
• 1 small carrot, coarsely chopped
• 1/4 C finely chopped celery
• 1/2 tsp oregano
• salt & pepper to taste

- In a 2qt 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.

back to fatfreevegan.com