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.
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