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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.
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.
- Calories 387
- Carbohydrate Content 58 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 14 g
- Protein Content 26 g
- Saturated Fat Content 1 g
- Sodium Content 936 mg
- Sugar Content 0 g