Frugal Friendly Foods: Survival Soup Better Known as Scotch Broth
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Do you want to feed 4 people for less than $1? Survival soup may do the trick. This Scottish Broth Soup is a twist on the standard …
I store Spelt wheat and Rye in my freezer (also Barley and Buckwheat yet not for bread).
Stone ground on my hand mill to make the bread flour.
Slow sourdough mix for a few days, with added sprouted grain.
Slow bake at 150C for 90 minutes in a large bread tin, mix should be very moist, like cake mix.
This is survival bread, will last for weeks, can be dried and last longer.
3/4 cup of rice, 1/3 cup of barley, a gallon of water, salt, pepper, garlic salt, chicken broth, lentils, split peas, black beans, northern beans, red beans, carrots, & onions. They didn't name all the ingredients so I guessed what I was looking at. I made a similar recipe and it was delicious. Definitely nutritious and easy to make. PS Kidney beans MUST be well cooked or you can get very sick.
How long ago was this recipe devised? 100 years ago?
Thank you for the link to lds store. There is one in my town. I've been looking online. Cheaper at store.
Thank you I guess I am going to die .
One idea for this recipe would be to use cooked, dehydrated beans. This cuts way down on the cooking time. They basically only need to be rehydrated. Same with the rice. You can dehydrate your rice and it becomes instant rice, quick and easy to prepare.
I think this would be good with a partial tomato base and diced tomatoes with mixed vegetables. Overall it sounds like a real economical heart nutritional soup. 😋
You could substitute whole wheat for the barley if needed. I just opened a 60 year old #10 can of Perma Pak barley and it was fabulous.
better put those bags of dry beans, barley, rice , peas and such. Sugar too. In a freezer for at least 24 hrs. Kills off any bug eggs before they can hatch out. Many people think the mealy bugs get into the stored foods. They are kind of, all ready in the dry seeds, beans and rice, even flour bags. As soon as you bring them home and not just when you need it.
You should be intaking what you outtake because what happens is you're intaking too much and then you gain weight because your not burning the food as fuel, great video
Kylene, I LOVE your haircut! The layers look great on you!
When I was a kid, in the 60s, Campbell's made a soup called Scotch Broth that my brothers and I loved. I was just a kid, but if memory serves me, it was made of barley, celery, carrots, onion, potatoes and mutton. The broth was thin, and greasy, but very flavorful.
I'm thinking that I would put several kinds of seasonings in the 5lb bucket. You may have the same soup, but you could at least mix up the base flavor. Food fatigue is real.
I have such an aversion to kidney beans , I wont even have them in my house but I love red beans and cannelini beans, black beans-anything besides kidney beans..lol
They probably didn't soak their beans so the extra water was needed
Barley soup and split peas soup are my favorite, you rarely see them. God bless
What can be substituted for lentils? I’m on blood thinners and I can’t have them.
He's not chewing the food enough. Digestion begins in the mouth! If you chew each mouthful 33 times , that would be excellent . . . That used to be called Fletcherizing.
Thanks for the math breakdown! Wow. Interesting how you found the facts!
Do you have a SMALLER batch recipe? I really was hoping for a basic recipe, that could then be adjusted to one's tastes, or adjusted for size of the batch as well. Sort of surprised there is nothing in the comment box from you guys; you're usually so organized. Guess I'll go searching online myself. I used to eat a variation of this soup when I was much younger, that had beef, and barley and vegetables…
Hi grandma
You could add a little tomato powder to your soup for more flavor too.
This sounds good, I think I'll try it, thanks!
Now…how about your sourdough cracker recipe? I make sourdough bread, waffles, pancakes…anything I can…would love your cracker recipe to add to my repertoire. 💜
Thank you for your video.
It's too bad Ben doesn't like being on camera, I like seeing him doing his thing, even if it's not "his thing" It takes balls to get on camera and I thought he was getting good at it. … but I know it must be like being "on stage" for the first time and all entertainers know about that one.
I used to be an entertainer and hosted an "Open Mic" for years and years.
I advertised a venue where anyone and everyone could come and perform on professional equipment and in front of a live audience, their "talent" whatever that talent was.
My job as a "Host" was to make everyone feel welcome and when everyone felt welcome, miracles happened. I had professional songwriters use my stage to try out new material. A HUGE band once had a day or two to kill in town and came to the Open Mic and rocked the place down.
First timers would say, "But Sir, I feel like I'm going to throw up I'm so nervous".
And I'd tell them that it's their energy they are feeling and they could let that energy ride them like a poor thing that deserves to be ridden, OR! They could take "their" nervous energy and redirect it into their performance and show everyone their stuff.
Some newbies carried on to become paid professionals entertaining at other locations all over the place.
I was blessed and I'm grateful for the experience.
So Ben, if you're reading this, it's fine to not like being on camera, nobody likes being on camera at first. …. But you'll never know where the "experience" will take you if you never allow for it.
My advice is to (bleep) what others may think of your performance and do it anyway, you never know because you may never have the chance to do such things again by the way things are going in the world.
Grab that camera by the tail and hang on for dear life, …. and if you hang on long enough, you'll be riding that camera instead of the camera riding you.
Good luck.
I cringe every time I hear you say "last 25 years or so" because I'm of the firm belief we'll need our stuff long before we ever hit the 25 years.
I pray not, ….
Good luck.
Could you guys make a video about frugal ice cream? If anyone could figure out how to make frugal ice cream it’s y’all.
Here is a version with less carbs and more protein & fat and some vitamins:
1) soak 1 cup of beans and/or split peas overnight. Any type is fine. Consider chickpeas because they provide some fat (and good for those prone to gout)
2) drain beans, add to 8 cups boiling water, keep at low boil for 1 hour
3) add 1/4 cup rice, 1/4 cup barley, 1/4 cup green lentils, 1/4 cup red lentils (red ones make better soup); low boil for another hour
4) add 1 can chicken noodle soup (for flavour, salt and fat), 1 can mixed vegetables (for vitamins), 1 can meat (for salt, fat & protein; use ham, chicken, turkey, tuna, corned beef, whatever)
Its still pretty cheap and healthy. I experimented with this during covid lockdown and ate some version of it most days; got into a routine of making today's soup & soaking tomorrow's beans.
Thank you for this recipe. Blessings
🇮🇹 Minestrone Soup 🇮🇹
I didn't know there was a name or formula to it but I was just thinking I need to experiment. I don't have barley but I was going to mix rice, beans, wheat berries and maybe split peas with some different seasoning, bullion and a tin of chicken or tuna and see what works.
wonder if you could put the main stuff in the bottom of jar then coffee filter like a cup with beans in it on top? could mix if turned but might work without putting things in plastic bags
What's the shelf / storage life of bullion cubes?
I make bean soup, using great northern beans. I measure out one cup of dry beans per person then soak them in a big bowl of water for seven hours. I drain the beans with a strainer. I get a large steel pot 3/4 full of water boiling, then add the beans, boiling the beans for an hour, giving it a good stir every couple of minutes. After an hour of boiling the beans, I drain the water out of the pot with the strainer. I smash up some of the cooked beans to thicken the soup. I dice up some hard summer sausage. I return the beans to the steel pot, adding a can of diced carrots, two cans of beef broth and the diced hard summer sausage. I bring it up to a boil, then let it cool down before serving it up.
I want to try this! Looks wonderful!
oh. from experience mixing other stuff (not the soup so much)… a big disadvantage to storing ANY disparate mix in big buckets is that the different materials tend to settle. rice is much smaller and thinner than beans, etc. your soup is unlikely to be evenly mixed after being moved, stored, and shifted over time in a 5 gallon bucket.
as far as long term: in addition to the questions about barley… i have often shied away from storing split peas because anything "broken" open tends to make me wonder. i store whole peas… and simply break them/crack them. DO split peas store well?
i have a new to me instant pot… any chance of sharing "newbie friendly" directions on making this in the instant pot? seriously i have no clue on using that
if you want to make this able to completely sustain life, serve it with either a good bread and butter, or a baked potato and butter. that brings in the fats, and ups the calories.
note: i dont suggest surviving on any one meal, but it will work with those additions
please note that if you tolerate spicy? (i dont) i have it on good authority that the addition of hot sauces, chili peppers, and other spicy flavors can change this flavor up enough to make it "chili night" one night, and a plain chicken soup the next
i will also add in one other comment on storage. bearing in mind that i LOVE barley, it is indeed not the most storage friendly. you can substitute any other grain, in the same way you can substitute beans for beans. i have had this soup made with wheat berries (wheat grains) pre soaked like beans… and i have had this made with whole or… well… groats? oat of some kind.
taste wise i strongly prefer barley, but it can be made up with any equivalent amount of grain.
a friend told me she made it with just the rice, and figured since she served it with bread it came out even anyway
We just added pearl barley to our nornal diet earlier this week. Previously I wasn't a fan but something flipped in my head and now I love them. Finding the barley long term storage info quite timely.
I have always thought that this would be a good thing to give to others if they come asking for food during hard times and your suggestion of putting it in the quart jars is a great way to accomplish this! Thanks for debunking the 5 bucket for a family of four for a year of food claim. It did sound too good to be true.
Great recipe! I would also add garlic.
Scotswoman here. You can’t call it Scotch broth if it has things like black beans / chick peas in. Traditionally they would not be available in Scotland
If you cooked it in a crock pot, you could throw in a ham bone or ham shank.
I made a chilly and cornbread today from scratch and it was the best ever. It could qualify as a frugal meal with the 4 beans I used, onions, rice, chicken broth and spices with leftover chopped up meatloaf for the added protein. Canned stewed tomatoes too from my pantry. I love your content as I picture the day when everything I use is from preservation. Also on a side note my 21 hens are laying 21 eggs per day and just checked the IFA is getting me 30 broiler chicks as I constructed a partition to protect them from the feisty grown girls.
What if you freeze dried the barley for longer term storage?
We have been experimenting with freeze dried beans. So far, the results are good. I wonder if this recipe would work as a freeze-dried meal.
For me, I like the idea of making up the soup in the mason jars. To add fat, if I had it, I'd put a swirl of a good olive oil on top of the soup served up in the bowl, or a pat of butter. …IF we still had oil or butter! This is yet another very helpful video and thank you as always!
Folks (adults) have been known to survive on 500 kcal / day. They don't do too much other than survive on that little of course.
BTW instant pot white rice only needs 3 min on high (manual).
I too use my insta pot a lot but I want too know how to prepare on stove just incase…. My question is what are ideas of things to store in the smaller Mylar bags ? I actually overwhelmed with them
To make this gluten free, I would use quinoa instead of the barley. Since I am vegan, this sounds really good. I have dehydrated carrots I did at home and will add that to the dry mix.
The only thing you guys forgot was to start with a stone for that soup 🥣😂. Thanks