White & Red Kidney Bean Hot Pot

1 cup vegetable broth
2 cloves garlic, minced
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
1 small bay leaf
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp dried thyme
15oz can white kidney beans (cannellini)
15oz can red kidney beans
1 cup canned diced tomatoes
8oz 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. Mix well. Cover and bring to a boil over high heat.
2) Stir in both beans (with their liquid), tomatoes and tempeh. Cook, uncovered, until mixture comes to a boil, about 5 minutes.
3) Remove from heat and discard bay leaf. Stir in sherry if desired and season with salt and pepper. Serve hot, garnished with parsley.

Review: Despite the long list of ingredients, this was super easy to make, and super quick. It was a bit stew-like, but had a great flavor. I used 7-grain tempeh, which is a new favorite food of mine. Yum.