Butter Bean And Corn Chowder

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

Directions:
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.

Serving Size: 4

Total Calories Per Serving:
Calories: 193
Fat: 1 gram