Place water, potato, onion, celery, bonito flakes, salt and marjoram in a medium pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 10 minutes until the vegetables are tender. Puree half the vegetables and liquid at a time in a blender. Add the puree back to the pot. Add the carrots, corn and green beans. Cover and simmer 5 to 7 minutes. Add the Edensoy, heat until hot but not boiling and serve.
Per serving - 159 calories, 2 g fat (10% calories from fat), 7 g protein, 30 g carbohydrate, 4 g fiber, 0 mg cholesterol, 374 mg sodium