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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup vegetable broth
2 cups butter beans, cooked
1 can (15 oz.) creamed corn
1 sm. carrot, coarsely chopped
1/4 cup celery, finely chopped
1/2 tsp. oregano
Salt and pepper, to taste
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Directions:
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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.
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Comments from Hannah
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Butter beans are a large lima bean. (Often, you will find baby lima beans in the frozen section of your market.) They are mellow, with a creamy flavor that makes them perfect for soup.
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