US .2 Vegetarian Navy Bean

US .2 Vegetarian Navy Bean
US$20.00

A nourishing, budget-friendly vegetarian soup built from a simple rice–barley–bean mix. It’s thick, cozy, and packed with plant-based protein — the kind of meal that feels like it could feed a whole neighborhood. Fun fact: Navy beans got their name because they were a staple food for the U.S. Navy in the early 1900s — prized for being cheap, filling, and able to survive long voyages without spoiling.

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How to Make 

https://www.youtube.com/watch?v=AM_vO1cGGus

recipe

FULL‑POT RECIPE (1 lb navy beans)

Ingredients — Bean Pot

  • 1 lb navy beans (soaked overnight or simmered longer)
  • 12 cups water
  • 1–2 cups dehydrated veg OR 3–4 cups fresh veg (onion, garlic, carrot, celery)
  • 1 tsp garlic
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp mild herb blend (optional)
  • Salt to taste

Ingredients — Grain Pot

Rice + barley + quinoa

🔥 Instructions — Full Pot

Pot 1: Vegetarian Navy Bean Soup

  1. Simmer navy beans 60–90 minutes until soft.
  2. Add vegetables, garlic, onion powder, paprika, pepper, and salt.
  3. Simmer 20–30 minutes until thick, creamy, and comforting.

Pot 2: Rice + Barley + Quinoa 

Simmer 35–40 minutes.add quinoa about 15 minutes latter and simmer until soft and tender

Serve

  • Ladle navy bean soup over rice/barley or serve alongside.
  • Add sprouts for brightness.

🍲 QUARTER‑POT RECIPE (¼ lb navy beans)

Ingredients — Bean Pot

  • ¼ lb navy beans
  • 3 cups water
  • ½–1 cup dehydrated veg OR 1 cup fresh veg
  • ¼ tsp garlic
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • Pinch pepper
  • Salt to taste
  • Optional: tiny pinch herb blend

Grain Pot

  • rice
  • barley
  • quinoa
  • 3 cups water