Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Vegetable broth |
2 cups | Butter beans; cooked |
15 ounces | Canned creamed corn |
1 small | Carrot; coarsely chopped |
¼ cup | Celery; finely chopped |
½ teaspoon | Oregano |
\N \N | Salt and pepper to taste |
VEGETARIAN JOUR; NOV-DEC 94
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.
Per serving: 193 cal; 1 g fat
Posted on GEnie Food & Wine RT Dec 18, 1994 by DEEANNE Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By MICHELLE BRUCE On 04-25-95