Serves: 6
Start to Finish: 20 minutes

½	tablespoon canola oil
1½	pound fresh green beans, cleaned and chopped in half
1½	pound potatoes, peeled and chopped
¾	teaspoon salt
½	teaspoon black pepper
3-4	cups chicken or vegetable broth

1. Heat oil in large pot over med-high heat.  Sauté vegetables 5 minutes.  Add spices and broth.  Bring to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes.  Serve with cornbread.

Per Serving: 203 cal., 3 g fat (2 g sat. fat), 0 mg chol., 1395 mg sodium, 1060 mg pot., 41 g carb., 4 g sugar, 5 g fiber, 7 g pro.