White and Red Kidney Bean Hot Pot


This hearty, no-fuss combo is a superb way to use canned beans and tempeh. Sherry gives the dish quite a flavor boost, but if you choose to omit it, the dish will still be delicious.

  • 4Servings


  • 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


In large pot, combine broth, garlic, onion, carrot, celery, bay leaf, basil, oregano, dried parsley and thyme. Mix well. Cover and bring to a boil over high heat.

Stir in both beans (with their liquid), tomatoes and tempeh. Cook, uncovered, until mixture comes to a boil, about 5 minutes.

Remove from heat and discard bay leaf. Stir in sherry if desired and season with salt and pepper. Serve hot, garnished with parsley.

Nutrition Information

  • Calories: 387
  • Carbohydrate Content: 58 g
  • Fat Content: 5 g
  • Fiber Content: 14 g
  • Protein Content: 26 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 936 mg