• 1 cup vegetable broth
• 2 cups cooked butter beans
• 1 (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 a 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.