Ingredients

1 C. vegetable broth
2 C. butter beans cooked
15 ounce canned creamed corn
1 small carrot coarsely chopped
1/4 C. celery finely chopped
1/2 tsp. oregano
salt and pepper to taste

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)