Tuesday, March 15, 2011

One Year Supply of Food Storage Under $300

 A years worth of food storage for under $300! Yes, you read that right.  How does expanding your food storage with literally hundreds of meals for around $300 sound?  I think I may have found one of the best kept secrets around for pumping your food storage up REAL FAST and REAL CHEAP.

Scotch Broth is  is a combination of grains and legumes and it provides a balanced and nutritious meal on the cheap!  "This particular combination is said to provide a balance of ALL of the appropriate amino acids required for a person." 

This is really easy recipe to "change" in countless ways.By adding left over meats or vegetables or adding dried vegetables to the mix you could totally change it up. It wouldn't have to be "the same ol' thing either!
The following is an excerpt from the forums at Timebomb2k. This recipe has been floating around the internet for several years but I don't think it has gotten nearly enough attention.

This is what you will need
4 x 22lb (or 10kg) rice. (Any kind will do).
2 x 11lb (or 5kg) kidney beans
2 x 11lb (or 5kg) barley
2 x 11lb (or 5kg) lentils (yellow)
1 x 5.5lb (or 2.5kg) green split peas
1 x 5.5lb (or2.5 kg) chick peas (garbanzo beans)"

( You will also need a total of 30 pounds of bouillon. You will add it to each batch as you cook it.  I think I will store both chicken AND beef bouillon. I added this into the cost and it IS reflected in the $300.)

Put the rice in a mixing container.Then add each of the other ingredients 5kg at a time, mixing as you go. (Use surgical gloves or you'll have no nails left, LOL!).
When you have all the other ingredients mixed in with the first two bags of rice, add the last two bags of rice and *REALLY* mix well or you'll get all rice on the bottom of your mixture."

Take 16oz of the dry mixture and put in about 6-7 quarts of water (with a nut of butter or a tsp. of olive oil to prevent soup boiling over) and add 3 tablespoons (or to taste) of powdered soup stock. We like to use chicken stock.
Then add any veggies, meat, & seasoning you like (if available). (We like to also put in lots of garlic) (DO NOT USE ONIONS - they'll spoil the mixture).
Bring to a boil and let simmer for two hours and you have enough soup for two days for 4 people.

On the second day you'll need to add some more water (it thickens in the fridge overnight) and another tablespoon of stock. Make sure to boil for at least 10 minutes the second day to kill off any potential bacteria, - especially if you are not storing in fridge, but just in a root cellar or like that in the event of no electricity in summer.

We make our own bread and have a thick slice fer dunkin' with a large bowl of this delicious soup and it serves as a main meal. You are FULL after just one (large size) bowl of this stuff.

Kids will usually only be able to eat half a bowl w/bread, or a small bowl, whichever you prefer. Adults will likely want a nice big bowl.

If there is any mixture left on the third day, just add the new mixture to it. You will need less of course, but you'll get to know how to gauge things as you go along catering to the requirements of your own little family."

"ONIONS>>>Re: onions... They ferment too quickly, and cut down the amount of time you can safely store already cooked soup.

Assuming there are no refrigerators etc., it's best to err on the side of caution and not use them in the soup. If you want to waste fuel and make your soup daily, then onions aren't a problem.

We LOVE onions in our house, and cook them by wrapping them in tinfoil, and putting them in the ever-burning wood stove for an hour. We put in some potatoes too usually, and have a meal of tatties & onions. They taste wonderful prepared in this way, particularly if you add a little butter or olive oil and some herbs when you take them out of the fire. This and some greens is all you need to exist except for vitamin B12.

The recipe calls for the following ingredients by weight
88 pound(s) or 40 kilogram(s) rice
22 pound(s) or 10 kilogram(s) kidney beans
22 pound(s) or 10 kilogram(s) barley

22 pound(s) or 10 kilogram(s) lentils, yellow
5.50 pound(s) or 05 kilogram(s) green split peas
5.50 pound(s) or 05 kilogram(s) chick peas
165 pound(s) or 80 kilogram(s) Total weight

These parts are converted (by weight) as follows to arrive at one pound of broth.
08 ounce(s) rice
02 ounce(s) red kidney beans
02 ounce(s) pearl barley
02 ounce(s) lentils (yellow)
01 ounce(s) green split peas
01 ounce(s) chick peas (Garbanzos)
16 ounce(s) Total Food"

Along with the basic recipe there are also other suggestions to make this truly an excellent source for your long term food storage.  One thought that I had was that this would be a good way to have some "charitable" foods on hand.  You could package it into smaller containers (1 or 2 pounds)  and have a few meals on hand for the less fortunate.   Another idea would be to make up a batch and dehydrate it.  You would have a fast and tasty "Instant Soup". 
If you were to do this over 12 pay-days, and if you are paid weekly, - you would have a10-year food supply in just 3 months.  What a super way to "pump up" your food storage!          
       ~~~ Hey ... I'm Just Sayin' ...~~~


  1. Thank you so much for sharing this. I have been worried that I probably didn't have enough food saved back,and not enough time make it up. I will be buying some of these things starting tomorrow. Thanks again. Blessings jane

  2. I really like this. I would probably break it down into portions, like you suggested. Hmm, where to find more storage space!

  3. This is a great post. I remember you and Mush told me about this recipe before, but struggled to find that much dried broth, unless it's under a different name. Anyways, hope you are doing well.

    1. I have Sam's Club beef and chicken cubes...about 176 and 226 in each container. Very reasonable cost.
      Won't that work???

  4. Good hints on the onion.

    Also, we love potatoes on the campfire, but onion never occurred to me - sounds delicious [now I want to go camping] :)

  5. I think after a week I would be screaming for an ONION!

  6. Love this Scotch Broth recipe, it is something I actually would be capable of putting together also.
    Frann, stock some dehydrated onions, not like chomping into a fresh one but you get the tatste

  7. Where did you find your bouillon? I would not know where to find such an amount. Thanks for posting this! Tomorrow is a good day to start collecting ingredients.


  8. I know how much we love onions around here too. So I think what I will do is to be sure to have dried onions to add when I make a pot. Remember this stuff is perfect for adding whatever you have on hand to it. My dad used to make something similar when he went deer hunting. Every day they would add a little this or that to the pot and kept it simmering on low the entire time they were out there.

    I found a pretty good place for the bouillon.
    They have chicken, beef and vegetable bouillon in stock. You can buy it in 1 or 5 lb packages or even 25 lbs. I hope this helps.

  9. Neat idea.... I just finished putting up seeds that will store for up to 25 years. They are Non-GMO and I saved about 35k seeds.
    This is a great article and I am glad I found it, great info.
    However, dried broth=bullion???? Is this correct?

  10. I really appreciate you sharing this recipe with us! First time I've seen it!

    Must have been living under a rock, I reckon!

  11. Nice recipe Got a local store that makes a 16 bean mix. I think you could throw and old boot in with it and it would still taste good.

  12. in the old times, a large pot was started off with basically anything left over from any meal and was kept simering all the time. this provided a quick morning meal for hunters, gatherers and farmers; the takeout was replaced by water and by dinner scraps were added again to simmer for the next morning meal...
    always on simmer 24 hr/every day..


  13. You can also grind the rice/beans/legumes into a flour and make a cooked porridge for babies, the elderly, or seriously ill. The W.H.O. has a similar recipe for "Fameal" which is similar and is a food source in famine struck areas. As I remember their recipe includes powdered milk for extra protein.

  14. I made this last week wanted to try it out first. Boiled about 3lbs of leftover grilled pulled pork in salted water with bay leaves thru in a pinch or two of the pulled pork rub, for an hour measured our 1 batch of The Recipe... Cut up garlic and added it to stock, then cut up 6 carrots and 2 potatoes + 1 and 1/2 from another dinner I also added 1 measue table spoon beef . Put all in pot plus a bit more water. Cooked for 2 hours more... and got stew that I had to stir often. It was tasty and very filling. Had a lot left over and added a bit of water to it... still had stew I have 3 adults this has lasted us 3 days.

    winco has a 13 bean mix of this sort for 1.10 a pound. Look for grocers with bulk sales dried cat food for .50 a pound.
    Like our author

    Just saying...........

  15. I realize this is like a zombie comment (resurrecting a long ago post) - but I just gotta! My observations:

    It tastes great and is very adaptable - made a batch with "stew pork" - salt and pepper, garlic and some hot sauce - yum.

    Read the instructions - that's 6-7 *quarts* - not cups. DAMHIKT.

    The rice gets a bit mushy for my taste by the time the beans are tender. I might try to package the rice in a secondary bag (paper pouch?)inside the mylar bag. Then I could do a later addition during the simmer to retain some "tooth".

    Plodding toward preparedness...

  16. Is this a one year supply for one person?

  17. This is a recipe for four people! How cool is that?

  18. so this is cooked as needed? Could it be pre-cooked and canned? Rather does anyone have any practical experience to help me determine which course might be better for my personal situation.
    Ie. Pre-cooking the rice eventually just dissolves vs. storing as ingredits I would also need a long term storage solution for dried goods.

  19. How many calories does this break down to per serving if cooked as is without adding anything? Does anyone know? Thanks

  20. Does anyone know a substitute for the barley? Allergy.

    1. How about Millet? Or Quinoa? Or even Buckwheat groats (ie:Kasha)?
      I was just thinking the same thing as we can't handle the gluten.

  21. Great to know its a 4 person recipe! As a couple we actually have a 2 year supply.

  22. I have this post under my favorites and have read it several times. I think it is great and although I haven't mixed a batch, I have all the ingredients on hand. I like that you say to add a little butter or oil to stop it from boiling over, as that is what my mother does.

    I'm forwarding this to friends and family who will hopefully, equally enjoy it. Thanks for the neat website.

  23. Thank you so much for this wonderful idea! I plan to make smaller batches as Christmas gift for a few family members. A couple questions, 1: if you left rice seperate could you reduce cooking time by soaking beans overnight or a few hours? I am thinking of saving fuel, 2 hours of simmering would require more fuel than the 30 min - an hour if the beans were soaked??? 2: any idea how much 1 lb of the dry mix is in cups? 2 - 3 cups maybe??? Thank you again for this wonderful recipe, I am loving checking out your blog!

  24. A few things to remember :

    1) this is a dang good STARTING list - you're gonna need more.
    2) It's ALWAYS a good idea to soak beans (esp. red beans and limas) before you cook them, and use soaking liquid on your garden, vs. cooking in it. You're clearing some toxins as well as rehyrdrating the beans.
    3) Barley and rice are not 100% "gluten-free" (glialdin and glutenin with starch matrix), but unless you are EXCEPTIONALLY sensitive, probably close enough for gumm'int work.
    (from the chef-standpoint :) )
    4) Store big "Costco"/restaurant-size containers of all your favorite dried herbs and spices, maybe even some you never tried before. It's definitely better than "boot soup", but you'll get tired of the same thing every day.Store cooking oil, too.
    5) If you make big batches, cook and store the beans/broth and starch (rice, barley,quinoa, millet, kasha, pasta, whatever) separately .You won't end up with a solid "pudding" that needs watering down.
    6) Separately store as many containers of dried minced onions and granulated garlic as you can afford, just sayin'.
    7) Dry garden onions will last all winter in a cool, dry, dark place. It's worth the effort. Peel and cut one almost to root in 1/8's (think 'bloomin onion'), drizzle w/oil or butter, add chili powder or cajun spice, wrap in 2 layers of foil and toss on campfire coals. The onion is delicious, and you could dip a truck tire in the juice at the bottom of the foil, and it would be yummy.

    1. I noticed when you re-wrote and PLAGIARIZED ( that means STOLEN) this article you included your suggestions. Not much I hate worse than a thief. Except one who is so bold as to come back to the scene of the crime and offer "tips". If you will steal BEFORE SHTF then I damn sure don't wanna know you AFTER.

  25. Wow, thanks for this. I am going to have to head on down to the grocery store and see if I can find all of those ingredients. Scratch that, i'm heading down to the local farms to find some of those ingredients.

    Justin G.

  26. Thanks for the recipe! What about black beans? Can they be exchanged for the kidney beans? I am not a real fan of kidney beans. Anyway sounds like a perfect program to get started prepping for food. Thanks again. Will be back for more great info.

  27. May I print this out and and use it as a hand out in a food storage class?

  28. I started to prep for y2k in 1999 and I've never stopped! Been living off-grid in a 27' camping trailer for 14+ years. The last 4 years in the woods in S.W. Missouri. This is the place to be! Get here swoon time is running out! God Bless!!! Arnica Dan

  29. Hi, SciFi. I can't find your email address anywhere. Could you PM me? I have a blogging question regarding this post. thelittleacrethatcould at hotmail dot com Thanks!