Prepper Food - Scottish Broth

This Scottish broth will sustain a family of 4 for 1 year in an emergency situation. If re-packaged it can be stored for several years. It can be cooked every day on a camp fire in a Dutch oven. This recipe contains all the essential vitamins and minerals to maintain your health in an emergency situation. You can add meat, fish or vegetables to the pot to enhance the flavor and nutrition. You never know when a snow storm or other natural event will leave you stranded for extended periods. Every family should have at least 30 days of emergency food for just such emergencies. This is a long term emergency food supply. We ordered ours thru the local Amish General Store, the total cost for the beans, rice and spices was about $175. The broth cost varies depending upon the brand and quality. Be sure to check the ingredients on the broth to make sure it contains meat and is not all salt and dye. Certainly you can divide the bulk quantities for lesser amounts for 2 people, however the bulk packages come in 25 pound bags.

Servings: 8 (4 people two meals)     Prep time: 15 min     Cooking time: 2 hr
    Ready to eat in: about 2 hr 15 min
Utensils: Dutch oven, camp fire

Bulk Mix Ingredients
100 lbs rice - white or brown or mix
25 lbs barley
25 lbs dried kidney beans
25 lbs dried lentils
11 lbs dried split peas
11 lbs dried garbanzo beans
30 lbs bouillon - chicken, vegetable or beef
5 lbs salt
pepper & spices - see notes below

Bulk Storage Directions

Mix the kidney beans, garbanzo beans, lentils & peas together. Mix the rice and barley together. For long term storage place items in 5 gallon food grade buckets with lids or mylar vacuum bags.

Daily Meal Serving Recipe
3 qt water
1½ tsp salt
½ cup bean mix
3 tab bouillon
Optional - vegetables if you have them
Optional - meat if you have it
½ cup rice/barley mix
pepper & spices to taste

Daily Meal Directions

For 8 servings (two meals for 4 people) Rinse beans. It is good if you can soak them for at least a few hours. Add 3 qt water, bouillon, salt, spices and beans mix to Dutch oven, bring to a boil. Boil 5 min and reduce to a simmer for 1½ hours. Add rice mix, any meat and/or vegetables at this time. The meat should cut up to expiate cooking. Bones add a lot to the broth. Simmer 20 more minutes or until the meat is properly cooked. Note: if you add a lot of meat and vegetables to the pot extend the simmer time to allow the temperature to recover.

This soup is what you could consider thin by most standards. One reason is to get the much needed liquid into your system. By cooking the broth it also boils the water to kill any bacteria which may be in contaminated water. Certainly you will get tired of eating the exact same thing every day. I suggest altering the spices to give some variety to the meals. By adding different meats and seasonal vegetables you not only can change the flavor but greatly increase the nutritional value. This is a convenient, one pot on the camp fire or in the fireplace meal.

Alternative Recipe Ideas

  • Canned tomatoes with Italian or Mexican seasoning.
  • Italian, Mexican or Cajun seasoning.
  • Carrots and potatoes are a good addition.
  • Onions and garlic are always a taste enhancer in addition to nutrious.
  • Of course any meat or even bones for added flavor and nutrition.
  • Corn, tomatoes and black beans for a Mexican flair.

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com