White and Red Kidney Bean Hot Pot

• 1 cup low-sodium vegetable broth
• 2 medium cloves garlic, minced
• 1 medium onion, diced
• 1 medium carrot, diced ( 1/2 cup)
• 1 stalk celery, diced ( 1/2 cup)
• 1 small bay leaf
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/2 tsp. dried thyme
• 15-oz. can white kidney beans (cannellini)
• 15-oz. can red kidney beans
• 1 cup canned diced tomatoes
• 8-oz. pkg. tempeh, diced
• 1 Tbs. dry sherry (optional)
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Chopped fresh parsley for garnish

1. In large pot, combine broth, garlic, onion, carrot, celery, bay leaf, basil, oregano, dried parsley and thyme.
2. Mix well.
3. Cover and bring to a boil over high heat.
4. Stir in both beans (with their liquid), tomatoes and tempeh.
5. Cook, uncovered, until mixture comes to a boil, about 5 minutes.
6. Remove from heat and discard bay leaf.
7. Stir in sherry if desired and season with salt and pepper.
8. Serve hot, garnished with parsley.

vegetable broth, garlic, onion, carrot, celery, bay leaf, basil, oregano, parsley, thyme, white kidney beans, red kidney beans, tomatoes, sherry, salt, freshly ground pepper, fresh parsley

Taken from www.vegetariantimes.com/recipe/white-and-red-kidney-bean-hot-pot/ (may not work)