Title: Butter Bean and Corn Chowder
Categories: Vegan Soup
Yield: 4 Servings

VEGETARIAN JOUR; NOV-DEC 94
1	c	Vegetable broth
2	c	Butter beans; cooked
15	oz	Canned creamed corn
1	sm	Carrot; coarsely chopped
1/4	c	Celery; finely chopped
1/2	ts	Oregano
		Salt and pepper to taste

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

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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