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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: