Bean and Rice Survival Soup Recipe

[Weedygarden]

Someone in a different group posted about this recipe and how she made up a bunch of this for her adult children. I had never heard of it, but when I searched for it, I found that this recipe is out there in many places.

https://www.askaprepper.com/bean-and-rice-survival-soup-easy-and-adaptable-recipe/#comment-211204Bean and Rice Survival Soup – Easy and Adaptable

I wanted to share this bean and rice survival soup recipe, because it’s an inexpensive and easy one to prep, store, and make when you’re ready to use it. Once it’s in the jar and stored, you will only need water and heat to have a hearty bowl of soup loaded with carbohydrates and proteins.
A great perk of this recipe is that it’s highly adaptable. You don’t like rice? Simply omit it. Or, you want it spicy and full of robust flavor? Add your choice of seasonings to the jar, which I will get into greater detail further down in the article.
Another way to adapt this recipe is the batch size. The first instructions I am about to share is for a large batch, which makes it appealing to preppers for survival because it makes about 270 meals for under $300. Based on a 2000-calorie per day recommendation, and assuming it’s the only available edible item in sight, it’s approximately 90 days worth of meals for one person.
I’m also going to share a much smaller batch that can be made for around $10-15, give or take a couple dollars. The cost will depend on what you add or omit, as well as the cost of groceries in your area. I will be demonstrating the smaller batch in photos.

First, the basic recipe for the large batch:

• 4 20-pound bags of white rice
• 22 1-pound bags of red kidney beans
• 22 1-pound bags of barley
• 22 1-pound bags of lentils
• 6 1-pound bags of green split peas
• 6 1-pound bags of chickpeas (Garbanzo beans)
• 30 pounds of dry bouillon (chicken, beef, or vegetable)
• Seasonings of choice (example: garlic, salt, pepper, cumin, oregano, or other dried spices and herbs)

And, the smaller batch recipe:

• 2/3 cup kidney beans
• 2 cup barley
• 1 cup lentils
• 1/4 cup green split peas
• 1/4 cup chickpeas
• 1 1/2 cup rice
• Bouillon (chicken, beef, or vegetable)
• *Seasonings of your choice

This all fits in 2 individual quart jars.
*The seasonings I chose (per quart jar) was 2 bouillon cubes, 1 teaspoon of salt, about 1 tablespoon of dried onions, about 1 tablespoon of dried celery flakes, 1 teaspoon tarragon, 1 teaspoon of black pepper, and 2 teaspoons of garlic powder. For the record, this is a relatively bland batch of seasonings. If you like spice and bold flavor, add more according to your own liking.
Now, that you have an idea what goes in it…what is the best way to store it?

 

[Weedygarden]

So, as long as you separating the dried spices from the beans and rice, the above recipes should last a minimum of 2 years, depending on the spice.

However, there is no need to toss the entire batch. After 2-5 years, just change out the seasonings and start over for the expiration date.

If you do not want to store the batches in quart jars, you can also place the batches in quart or gallon size baggies. However, critters can get through bags much easier than glass jars. So, make sure to store the bags of ingredients in an airtight storage bin.

Optional Additions to the Soup
If circumstances allow, you can always add fresh ingredients, such as meat or veggies. Personally, I like a good ham added to bean soup.

But, if you’re in survival mode, that might not be an option. So, having more seasonings in the jar will allow for more flavor to develop, and you might not even miss the meat.

And, even though it will be an abundance of bean and rice soup, altering the seasonings between the batches will give you a bit of variety, which is especially nice if you are truly in a state of survival and don’t have anything else to eat.

However, having batches of this on hand is also great for the temporary survival situations, such as a bad storm knocking your power out for a week or two. One jar, a pot, water, and a source of heat is all you need to eat inexpensively and healthy for a while.
*****************************

Suggestions from other posts are to give the recipe a try to see how you like it. Make additions or remove something that doesn't work for you. For me, removing the barley would be what I would do. Barley = gluten.

Another idea is to precook the beans, then dehydrate them. You could do the same with the rice. Then in a SHTF situation, you could rehydrate it and the cooking time would be less.

 

[jazzy]

thank you for posting this, it is actually quite good. ive known it as scoth broth and made up a bunch some t ime ago, im very big on soups and stews in cold weather. i like your info on making a small batch to fill quart jars or bags. i made up batches and stored in vac sealed mylar.
i like adding aq ham bone or a can of meat.
like you said seasoning means alot

good recipe

 

[Weedygarden]

thank you for posting this, it is actually quite good. ive known it as scoth broth and made up a bunch some t ime ago, im very big on soups and stews in cold weather. i like your info on making a small batch to fill quart jars or bags. i made up batches and stored in vac sealed mylar.
i like adding aq ham bone or a can of meat.
like you said seasoning means alot

good recipe

Thank you. Most of my post was cut and pasted from someone else's post whose link I shared early on. My comments in the second post are after the ***'s.

 

[SheepDog]

How much weight would be added to a quart jar if you canned it?
I make up soups and stews and can them for quick condensed foods. I just add an equal amount of water and eat. I usually warm mine but you wouldn't have too if you couldn't.

 

[Weedygarden]

How much weight would be added to a quart jar if you canned it?
I make up soups and stews and can them for quick condensed foods. I just add an equal amount of water and eat. I usually warm mine but you wouldn't have too if you couldn't.

I don't know how much weight would be added. I think one thing I would think of is how much would a dozen of them weight if they were canned? Having food that is canned and only needs to be heated is definitely much better than the energy it would take to cook up beans. The rice definitely would be mushy or maybe disintegrate if it were canned. Rice could certainly be cooked and dehydrated ahead.

I like soups and stews myself.

 

[joel]

Two things:
I have always believe that soup was a way to stretch a meal when you did not have enough to make a stew.
This reminds me of the trip I took to Nicaragua, this family was so poor they eat rice & beans only, no bread or meat.
The neighbor, a Gran mother & child had no beans & rice, the other family could not afford to feed them.
So when the Mother made beans & rice, she would pout the water from the bean in a jar & the water from the rice in a jar.
To give to the Gran mother & child, so they had broth to eat.
The other thing is I have not missed a meal in over forty year, it has made me picky & I will be replacing the lentils with back beans.
I will be replacing the split peas with blackeye peas & barley with quinoa.
I may try the recipe as is, but I know I do not like split peas & lentils, they turn to mush by the time everything cooked.
Thanks WG.

 

[jazzy]

How much weight would be added to a quart jar if you canned it?
I make up soups and stews and can them for quick condensed foods. I just add an equal amount of water and eat. I usually warm mine but you wouldn't have too if you couldn't.

i was thinking about what you said and yes, i sure like canning meals up in advance to just open a jar, heat and eat. i think weedy had a good p. i once tried to can up a favorite chicken and rice casserole in quart jars for ease of access---it tasted just fine but the rice was just sort of mus or gummy.. but i have tried this:

mix up a batch but leave out the rice--can the beans and some seasoning. that way all you got to do is dump it in a pot to make a stew or cook some rice separate then mix together? i seem to remember id put 1 Cup of dry beans in quart jar then , add water to the top and let sit over night. in the morning, drain water and put in fresh and any seasoning the can in pressure canner for the time required for beans for your altitude. ive canned many jarsw of dry beans that way to have some ready for different meal needs.

its a very hearty stew and real smart to have some around with some seasoning, bullion cubes, etc

 

[Weedygarden]

The other thing is I have not missed a meal in over forty year, it has made me picky & I will be replacing the lentils with back beans.
I will be replacing the split peas with blackeye peas & barley with quinoa.
I may try the recipe as is, but I know I do not like split peas & lentils, they turn to mush by the time everything cooked.
Thanks WG.

This is exactly what I think is great about this recipe, making it your own. I am not fond of split peas either, but I do like lentils. I think that experimenting with this recipe and trying a few different combinations of things is really important.

The recipe also suggests that for variations, add vegetables and/or meats. Some celery, onions, carrots, cabbage, or other veggies could change it up. And there are certainly possibilities with ham or other meats.

 

[Peanut]

If I'm changing a couple ingredients it'll turn into red beans and rice. (creole w/ham, not cajun w/andouille)

 

[Weedygarden]

If I'm changing a couple ingredients it'll turn into red beans and rice. (creole w/ham, not cajun w/andouille)

I'm with you on this! Would you make the following recipe more of a soup? Personally, I think the following would make a great prepper meal. The sausage would probably be the biggest challenge in a grid down situation. When I find andouille sausage, I keep it in the freezer. I don't know if there are any other options for keeping the sausage. The onions and peppers could be dehydrated.

https://www.budgetbytes.com/louisiana-red-beans-rice/Louisiana Style Red Beans and Rice with Sausage

Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!

Total Cost: $9.75 recipe / $1.63 serving
Servings: 6 1.5 cups red beans each

Ingredients

• 1 lb. dry red beans $1.49
• 2 Tbsp cooking oil $0.08
• 14 oz. Andouille sausage $3.79
• 1 yellow onion $0.32
• 1 green bell pepper $0.69
• 3 ribs celery $0.46
• 4 cloves garlic $0.32
• 2 tsp smoked paprika $0.20
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/4 tsp cayenne pepper $0.03
• 1/4 tsp freshly cracked black pepper $0.02
• 2 bay leaves $0.60
• 6 cups water $0.00
• 1/4 cup chopped parsley $0.20
• 1 Tbsp salt, or to taste $0.10
• 1.5 cups long grain white rice (uncooked) $0.93
• 3 green onions $0.22

Instructions

• The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
• When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
• While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
• After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
• Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
• Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
• Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
• After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
• While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
• Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
• Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

 

[Peanut]

All you need is the pork flavors, not necessarily sausage. The upper class Creole version of this dish had a nice ham hock added, not a spicy sausage. At lest that was the way it was explained to me. (don't get me wrong, I'll make a meal out of either version, anytime.) I've had it with chicken also.

Anyway, I have a small stock of the dried bacon bits they sell at the market. Instant pork flavor for many things. Soups/stews even fried rice.

 

[Spikedriver]

All you need is the pork flavors, not necessarily sausage. The upper class Creole version of this dish had a nice ham hock added, not a spicy sausage. At lest that was the way it was explained to me. (don't get me wrong, I'll make a meal out of either version, anytime.) I've had it with chicken also.

Anyway, I have a small stock of the dried bacon bits they sell at the market. Instant pork flavor for many things. Soups/stews even fried rice.

I think any small critter you could catch (squirrel, bunny, pigeon, etc.) would do well in this dish. Roast it over the fire, pull the meat off the bones, and voila! For those in Southern states with abundant wild pigs...here you go...

 

[joel]

I think any small critter you could catch (squirrel, bunny, pigeon, etc.) would do well in this dish. Roast it over the fire, pull the meat off the bones, and voila! For those in Southern states with abundant wild pigs...here you go...

I agree, if it is tough, add more spice & hot peppers, bell peppers, celery & onions, the trinity.

 

[Weedygarden]

I'll bet that I am not the only person who wants to make a pot of red beans and rice now.

The one thing relative to the first recipe in this thread is that it would be great served with corn bread.

Interesting for a northerner like me to think about Cajun versus Creole. I have little exposure and it is just from books. "Today, common understanding holds that Cajuns are white and Creoles are Black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana. In fact, the two cultures are far more related—historically, geographically, and genealogically—than most people realize. "
https://www.hnoc.org/publications/first-draft/whats-difference-between-cajun-and-creole-or-there-one

 

[snappy1]

I would add bell peppers and onions and dry pack--no liquid.

Canning Sausage
Category Main course
Ingredients
Sausage
Water
Directions
Cut link sausage into 1 to 4 inch pieces. OR
If it's loose sausage meat you have, shape into 4 inch or smaller patties or balls.
Brown lightly in frying pan.
Drain off excess fat
Fill sterilized jars, leaving 1 inch headspace.
Fill with boiling water, boiling stock or boiling tomato juice, leaving 1 inch headspace.
Check for air pockets using a nonmetallic tool. Wipe rims and screw on lids.
PC 75 minutes for pints and 90 minutes for quarts at 10 lbs
WB for 3 hours.
My notes
You can also dry pack sausages with no liquid...

 

[Weedygarden]

I would add bell peppers and onions and dry pack--no liquid.

Canning Sausage
Category Main course
Ingredients
Sausage
Water
Directions
Cut link sausage into 1 to 4 inch pieces. OR
If it's loose sausage meat you have, shape into 4 inch or smaller patties or balls.
Brown lightly in frying pan.
Drain off excess fat
Fill sterilized jars, leaving 1 inch headspace.
Fill with boiling water, boiling stock or boiling tomato juice, leaving 1 inch headspace.
Check for air pockets using a nonmetallic tool. Wipe rims and screw on lids.
PC 75 minutes for pints and 90 minutes for quarts at 10 lbs
WB for 3 hours.
My notes
You can also dry pack sausages with no liquid...

It would be great to have several dozen jars canned. Water bath is surprising to me that it is even suggested. I would have expected that it would only be pressure canned.

 

[snappy1]

It would be great to have several dozen jars canned. Water bath is surprising to me that it is even suggested. I would have expected that it would only be pressure canned.

On that website, waterbathing is acceptable 3 hours most everything. I would pressure can.