I heard the story before , but it was stone soup:-):-) this is such great informational video! Thank you so much for all the time and energy you put into these to help us.
I just found your TH-cam channel and I’m watching the old videos. I have a question about reconstituting the beans. In the video you soaked the two beans to reduce the cooking time. Could you do this with all of the legumes and grains? If fuel is really in short supply, even an hour on a campfire might be more fuel than people have available. I wonder if you could do a countdown type soup. 12 hours before, soak the beans. Six hours before soak the other legumes and barley. Two hours before soak the rice. Then, combine all the rehydrated ingredients, add the add-ins and cook to heat and blend. Or, could you grind all the ingredients into a powder and cook it from a powder form. I would think that would cook a lot faster than trying to cook whole grains and beans. This video made me actually realize that freeze drying might be the only way to put aside food that you can eat when fuel is in short supply.
Regarding bread baking, off grid. I can tell you how we managed it, when camping and cooking with fire. If a fire can be used off grid, this would work fine but you need an actual firepit and the remnants of a fire. When growing up, as one of 6 kids, there were at least 8 of us camping. We had a very large green waxed canvas army tent that we slept in. And we cooked outside at a fire pit. Dad built a cooking grate with a large metal grate like you would find on a metal platform in an industrial setting. The grate was about 35in x 18in and would lay across 2 large rocks forming the outside of the fire ring and another rock was laid on the grill over the edge perched on the rocks. Most of the cooking was done on this grate with cast iron skillets and dutch ovens. Bread was baked in the afternoon for the evening meal. After breakfast was cooked and coffee had been consumed, we would let the fire go out. When the coals were half black with spots of white, mom would put the bread dough in a very buttery oiled dutch oven and place the lid on (the dutch oven). She would place the dutch oven in the outer third of the coals and place 3 or 4 of the charcoal sized coals on the lid. She would make sure coals were stacked up around at least 1/2 to 2/3 of the sides of the pot (dutch oven) and let it sit in the coals and bake for a little less than an hour. I did not own a dutch over and would place my dough in a coffee can placed out at the very outer edge of the coals and mounded hot ash 1/2 way up the side. This made good bread but with a thicker crust than you would get in a controlled temperature oven at home. This made good bread. I did once, or probably twice, place the dough in the coffee can having forgotten to grease (or butter! Yum!!) the coffee can. Some of the cooked bread stuck to the can and could not be chipped out. Otherwise, this made good bread. Great video! This is a lot like the 16 bean soup i like to make at home. Also, beef jerky made with sliced beef and salt and pepper is perfect to drop into a stew or bean soup. That was, originally, what it was used for on large cattle drives. Light, easy to carry in a bad or box. And it did NOT spoil. It was on you to keep the mice and critters out of i/
Hi Pam, I love your channel. You are awesome! Thanks for the inspiration! I was particularly interested by your survival soup video. I am a scientist/engineer so I appreciate your level of detail, and your detailed analysis. The recipe analysis seemed like a perfect subject for a spreadsheet. Using a spreadsheet, I was able to adjust the recipe for quantities required, recipe amounts, jars required for storage etc. I adjusted it to ensure there is enough food value to keep a person going without approaching starvation. Food boredom is another matter, however! Anyway, I purchased 1 year's worth of everything required for four LARGE bowls of soup per day, for one person. I have been eating it now for 3 weeks - boredom has not yet set in. It's quite delicious. Adding a few spices helps too. I tried Chinese 5 spice in one batch - YUCK!!!!! Italian seasoning is great. Sea salt, of course. Malabar pepper, definitely. Bay leaves - if you have them (I don't see much difference). Nutmeg - gives me heartburn. Turmeric - Yes! Cayenne - a pinch goes a long way. Cumin - gonna try it today. Anyway, here are the adjusted quantities required to provide 1425 calories per day for 1 year. Annual cost - $910. Bear in mind, this is a survival soup that will sustain you in hard times for about $75/month. Add fruit and bread, and you have a solid day's worth of food for about $120/month. You might also consider adding a few tablespoons of olive oil per day to provide a healthy source of fat for increased energy. Add it after heating the soup in order to preserve its heart healthy benefits. Annual (lbs) Recipe (oz) White Rice 46 2 Pearl Barley 46 2 Pinto Beans 69 3 Chickpeas 46 2 Lentils 90 4 Split Green Peas 69 3 Beef Bouillon 11.5 .5 Chicken Bouillon 23 1 Ground Beef 46 2 I highly recommend you all give this a try. It is really very good. It's easy to store/procure, cheap, nutritious, filling and gut friendly/healthy. Thanks again!
I think you cracked the code on this soup. Good with cornbread or biscuits too. All that rice though. Maybe change things up a bit by having rice with milk and cinnamon sugar for breakfast. My mom would make that once a week when I was a kid. She also made cream of wheat and cornmeal mush regularly. My brothers grew up to be really big guys (my dad actually got a part time job at a dairy so he could bring home a couple of gallons of milk for free every day he worked so us kids could have as much as we wanted) and I'm above average in height and my 3 daughters are all 5'10". My parents weren't big people at all. I attribute my successful generation and beyond to superior nutrition. Did I mention oatmeal? Besides breakfast my mom put oatmeal in everything she could think of including meatloaf. That diet seems bland but my mom baked from scratch and preserved the best jams & oh how I miss her pickled crabapples!
@@RoseRedHomestead just by listening to you I know you appreciate the various experiences people have had over the years in food preservation. Not all methods were good methods so I find your technical attention to detail very reassuring. Thanks for everything!
@New Tunes For Old Logos Yes, the lack of any fats or oils in this recipe is a real deal-breaker, both in terms of calories and the human body's needs for fats. It doesn't just make the flavors more enjoyable, there HAS to be fat in the diet, or you will rapidly have all kinds of physical problems. Keeping your fat soluble vitamins in your body is one, your digestive processes are another. There really isn't enough carbohydrates available to make body fat at this caloric restriction. Your brain runs on glucose, which can be made from carbohydrates if there are enough of them. This is a recipe for sure death from malnutrition.
Thank you so much for sharing your knowledge with us. I'm soon to be 75 and live alone. Stocked up on beans and rice because I knew they equaled a full protein. I've been saving recipes on my tablet. Really getting into it, also working on other things. You're a lovely lady I enjoy watching you. So glad I found you.
Hello Rosered, I am a Mini Farm owner. Me and my husband have been raising 90% of the food which we eat. I believe that we are right on the edge of a National disaster. So I'd like to encourage others in beginning to prepare for it prior to it happening. Jessie from Arkansas
I too believe we are on the edge of something happening. I worry that where we live now, New Mexico, we couldn’t produce additional food to survive because it is so dry. I want to purchase land somewhere like Arkansas when I can afford it, for my bug out location. Have you heard about idea of the generation that sees Israel reformed as a nation still being alive for the second coming? If this was true, our food preps may not be for us believers, who would be raptured, but for our loved one who don’t believe yet. I am just starting to prep but think I will add scripture in my food prep for the ones that will find and use these supplies. I want to purchase a Harvest Right Freeze Dryer. Freeze drying cooked meats and adding to the survival soup is my plan.
@@jonathanking6546 I’ve also thought about my preps being for the benefit of others if they are left behind, but didn’t think about adding scripture to my pantry and stored items! That’s a great idea. Thank you. Will begin immediately.
@Lenee Self. From your "for those left behind" comment, one would suspect that you expect to be "Raptured" Yes? Always have a plan "B" just in case Gods plan for you is to help your friends family and nabours to be ready for whatever happens. So make sure you add some bibles to your preps, *If Ye are prepared, Ye shall Not fear*
I don’t know why anyone would think this is some kind of magic potion! Instead of mixing it all together, it would make a lot more sense to cook the various ingredients individually so that you wouldn’t get so bored!!
In winter, as a child in Western New York, we would lose electricity for three to five days consecutively, at least once per winter. To make bread, we would let the bread rise under the wood burning stove. When we had completed the kneading, we would put the bread in Corning Ware, cover it in tinfoil, and shove the whole thing in the woodstove. By having the dampeners set JUST right, it would stay a fairly steady temperature to bake the bread. That is the GOOD bread. Corning Cookware handles the heat MUCH better than metal. The old Fight Back episode where they test the Corning Cookware by melting a metal pot in the Corning Glassware pot is TRUE. Now, if you don't want to buy/build a woodstove, try using your outdoor grill. Wood or Propane, it's possible to maintain a steady temperature necessary for baking. Enjoy.
Would you consider writing a book containing all the great info you give us? Pleease? I would buy one. You're amazing and remain my go to for facts. Tfs and God bless.
When I heard your story about the nail,it reminded me of The Scottish version which was cooked by a gypsy and the main Ingredient was a stone. All the best to you and yours. Rab
I made this a couple years ago... the whole big thing with the bouillon. I separated out the beans for longer cooking in a bag. I stored them in sandwich bags. Then put them in larger safer storage containers. My idea is... I will gladly hand a package of this out if someone is hungry. I have oatmeal packets sealed with a food saver and vienna sausages for this purpose as well. It's small, but I'm willing to share what I have. These things were just easily shared because of containers and size. Thanks for doing this video, great information. Looking forward to more info.
Funny how a 2 year old video on emergency survival food, had most of its views on the past month or so... Lets Go Brandon!!!! Something to think about, you can take some of your dried beans and stuff and plant them. And if you do not have a place to plant them at your place, you can always plant your seeds in the wilderness. Public land, parks and the such. Just spread it out over several locations. Just get creative. With the seeds you could trap birds. With boiled rice, you can trap shrimp and crawdads. The key thing is plan ahead and get familiar with your available resourses and learn how to use them. One thing to remember keep “your preparedness” to yourself. And its hard, because by nature we always want to help others. But remember, that neighbor that didnt prepare will do anything to feed their family, and they are not going to ask nicely, if you see were im going. But, i pray to God that all our “emergency supplies” rot on the shelf because we never needed them.
In the stores near me in the dried bean section there is a 5 bean soup with a ham flavoring packet in it. It's great for an emergency food supply. Adding tomato paste, tomatoes, or tomato sauce to beans adds nutrients and flavor. Canned carrots,corn , or dried herbs would be good in the bean soup as well.
I’ve purchased the ham bouillon on its own. I think I found it at Walmart. I have all my fave beans individually. I might pick up a couple of the 5 bean soup you mentioned for a 3/7 day emergency bucket. Awesome tip!
Its nice that YT is suggesting this video again, I hadn't seen it when originally aired. Loved how you broke down the nutrition, cooking times, caloric needs etc. I keep two stove-top pressure cookers for emergency use and would hope that a soup such as this could be made using less fuel. Thank you!
It absolutely could! It could be brought to a boil and then placed in a thermos jug to finish cooking. We have a video on that. Thank you for your comment.
So glad you mentioned the importance of soaking the legumes. I have recently learned that soaking at least 24 hours will remove some of the phytic acid in legumes which leach minerals out of our body. My grandmother used a pressure cooker for legumes and tough cuts of meat, and I think a pressure cooker is invaluable to save money on electricity/gas. Just be sure it does not require electricity in case the power goes out.
If you are someone who needs/wants to avoid lectins in food, pressure cooking legumes will do that. Grains, it will not; for grains stick with white rice and white flour if you need/want to avoid lectins, because the lectins are in the "whole" part that is removed when the grain is refined.
The thought you put into your research and what you offer to us is so impressive and gives great credibility to your episodes. I love that you offer different ways to prepare foods that allow a person to work with individual circumstances. I'll be 70 next year and watching you I realize there is simply no excuse not to dig in! Thank you again.
You are such a thorough instructor. We all need to look at recipes to use our preps in the most nutritional way. More of your wonderful videos along that line would be so appreciated. Thank you!
Pam: Great analysis. Love your presentations. Thank you for all the work you do to bring us valuable information for our health and survival. You remind me of two beloved Home Ec teachers that I had in high school. Unfortunately, these invaluable life skills are no longer being taught in high school. Thank you for a great channel.
I eat soup like that twice a day most days minus bouillon and rice. I make it with with lots of added veg, potatoes, spices, and herbs. To go with it, I also make brown rice OR barley OR fresh bread and jam OR corn or wheat tortillas Plus fresh or dried fruit. But...I start with a fresh micro green salad. My calorie count is 400-500. Fiber is about 10-20 grams. Vitamins, minerals, and phytonutrients are off the charts. Protein is about 25 grams with all essential amino acids-no flesh, eggs, or dairy are needed or wanted. I soak the beans for 24 hours and then bring them to a boil. Next, I put it in a sun oven or slow cooker or thermal cooker. But...I don’t mix them all up. I have 10-12 varieties of beans in my pantry. With this huge variety of legumes plus the large variety of spice options plus the great variety of dehydrated veggies, it doesn’t taste boring day after day. And...I don’t suffer from heart disease, diabetes, cancer, or obesity like my parents, siblings, and grandparents. Beans, greens, and veggies are the cheapest medicine and most delicious foods available.
If you pre-soak the dried ingredients, for 12-18 hours, and discard the soak water, you can lower the cooking time and get rid of a lot of toxins, especially arsenic, which is naturally occurring in the soil.
Soaking is mostly good for lectin, the toxin beans have to protect themselves from being eaten. Soaking will not effectively displace arsenic. That will require boiling like pasta and straining off the water. Mostly arsenic concerns are for rice. Rice grown in the USA has alarmingly high arsenic levels.
@@doroparker1702 From what I read and from news reports it appears the USA grown rice has more arsenic. Washing doesn't remove it. The best was was to boil it like pasta, then drain when done to remove the toxin.
Thank you so much for the time you spent doing all of these calculations for us! This is one of the most useful videos I've seen on this general subject (I took notes); and the finished product, complete with bread and peaches, looks perfect.
A very well constructed calculation of the claims on this soup! I love how you are so exact and explain everything.... I love your channel and the type of content you provide on it!Blessings!❤️
So much information, no sponsored links, very active with your viewers. I didn't know a channel like this with such genuine people existed. I've watched a few of your videos in the past, but now I'm a subscriber. I've got lots of catching up to do!
I think of this “Survival Soup” as a starter for 1yr for a family of four. Sometimes, if you can just get people to start, they realize it needs more things and continue, slow but sure. I’m amazed at the people with reasonable food budgets that say they can’t put anything aside for food storage. $5-$10 a week in s budget of $100 a week for 4 people is definitely doable. Oh well, you can lead a horse to water but you can’t make them drink. I’m not LDS but I admire many of there lifestyle choices suggestions such as food storage and family nights. If people did just those 2 things, we would be a better nation.
my budget for food is only $100 monthly and no i dont buy junk so not everyone has extra money to put aside so its nice to be able to sit and judge what others have compared to you!
@@lovelylady1966 please note I said weekly not monthly. I agree, a $100 monthly is an extremely tight budget for a family of 4. In this market I am very impressed that you feed 4 people on $100 a month. So my judgment still stands and I’ve fed three for $120 a month with junk food and household supplies in an expensive food market for many years and kept a 1 year food pantry + 6 month freezer supply on that budget. The food supply took me a year to build up, but slowly it happened.
@@kenyonbissett3512 Could you please list what is you food supply? I have also very tight budget (€100 per month) and do not want to make wrong decisions while buying food to store it. Many thanks in advance.
@@MirandaJagoszewska assuming no diet restrictions and food allergies. I see you used the euro signs for money. Up to six months of brown rice (soak for 24-36hrs before cooking to get rid of phytates), up to 1yr of white rice, up to 1 yr of pinto, black, white, chickpeas beans and lentils. Up to 1yr of Spices, Herbs, & seeds to your taste. Up to 1yr of oatmeal. White flour comes from wheat berries. Up to 1 yr of white and red wheat berries (they can be cooked as is or ground into flour for baking). Cake form of yeast or maintain a sourdough starter. 6 months of Butter, 1yr of vegetable oil, lard or olive oil. Powdered milk, bricks/rounds of cheese, yogurt. I suggest you make your yogurt if it saves money, easy to do. If you have access to whole milk you can make your own cheese, if it saves money, mozzarella and farmers cheese are easy to make. Use the whey from cheese making in baking. Eggs can be stored for up to 6 weeks on a counter and a year using “water glassing.” water glassing is easy to do and cheaper than refrigeration. Dry stores can be put in Mylar bags or stored in food grade plastic buckets 1-5 gallon size. Pasta, potatoes, sweet potatoes, gourds, Tomato sauce, ingredients for white sauce, fruits canned, frozen or dried, vegetables canned frozen or dried. White beans can be ground into a fine powder and made into a fast nutritious soup, add some leftover rice and a complete protein. Less cooking time 1-5 mins vs 1-3 hours cooking (electricity savings) and prep time. Look for ways to save and use that savings for extra food to store. I’m unsure of your storage capacity and processing ability. Do you have cooking facilities and equipment? Do you have refrigeration or freezer space? What temperatures do you have? One way I saved money was to make my cleaning supplies. I reduced my electricity use household & cooking. I also kept a yr supply of household items. I used yard and garage sales to buy clothes, small kitchen appliances, dishes, puzzles, board games, books etc. The library loans books, music cds, movie dvds, video games, free internet. I learned to garden and forage. Compare prices at grocers, bakeries (might sell large bags of ingredients cheaper), wholesale suppliers, animal feed stores to get you best prices. All beans and brown rice can be sprouted or micro greens then cooked for better nutrition. White rice can be processed by you to make white rice flour. One of the ways I was able to eat so cheaply was by doing the following: 1. Meal plan - use inexpensive nutritious foods and recipes for each meal. 2. Price book - kept a list of ingredients to recipes and wrote average price, average sale prices and lowest prices each year. 3. Coupons - store and manufacturers 4. Rebate sites 5. Rainchecks 6. Shop multiple stores for best prices 7. Bulk buying - 20lb bag of rice (20lb at $0.25lb vs 1lb at $0.50lb) 8. Buy seasonally, lowest price and best quality 9. Correct portion sizes 10. Leftover are all eaten. 11. All food parts are eaten or used. Example- carrot 🥕 shavings used for soup broth, greens in broth or smoothies or salad.... carrots eaten cooked or raw, every edible part is used. 12. Combining sales, coupons, rebates frequently allows me to get free food. And sometimes I even end up getting paid to buy the food. America is strange sometimes, lol. Example- pasta on sale $0.89 for 1 lb. box, coupon was buy 2 get $0.75 off. My store doubles the value of coupons up to $0.99. There was a rebate of buy 2 get $1 back. I could use the rebate 5 times. (10) 1 lb boxes of pasta cost 10 x $0.89 each = $8.90 - ((5) coupons doubled x $1.50) or $8.90-$7.50= $1.40. I paid $1.40 my out of pocket at store. Snap a picture of my receipt and scan barcode. My PayPal account now has $5 (5 x rebate of $1 for buying 2 boxes of pasta). I get 10 lbs of pasta and I made a profit of ($5-&1.40) $3.60. I find different deals like this once a week. Most Americans can get deals like this, if they choose too. Europe and UK are different. Best wishes!
Being plant based (no animal products) we make a similar soup which is a LOT like Bob's Red Mill Vegi-soup. Which actually has 180 calories per 1/4 CUP. So ONE cup of the soup would have 720 CALORIES. For added protein we will use TVP, (textured vegetable protein) teff, millet, tofu, tempeh, edamame, quinoa, various beans, lentils are packed with protein and add in rice and one gets a complete protein. The SDA (Seventh Day Adventist) have the longest lifespan here in the states and they avoid animal products.
You may remember from our hippie days a popular book called “Diet for a Small Planet” that sparked the ‘food combining’ food trend?? She computed how much grains to legumes to get the complete amino acid chain we need for the food to be utilized. It seems like every culture has a peasant bean and grain combination. I just LOVE you for doing this fact-checking for us. I hope you will continue this lesson on what we should be storing for our family for one year. I would really appreciate learning this! XOjennyinseattle
@@jobecki You are also in the club “Vintage Cookbook Hoarders Anonymous” 😂 lol! Extra points for those books that spawned food trends or were health oriented. I have my ancient Adele Davis books. She wanted us to eat LIVER FOR BREAKFAST! Hahaha
I love you! You are the best teacher / educator when showing your videos. This video of Survival Soup, is the only one that makes sense. You researched it and perfected it. Thank you for all you do. God bless you.
Basically, this is similar to a 15 bean soup. The advantage to having the various beans separate is meal variety (split pea soup, pinto beans etc.) This is how I have my beans stored (individual and 15 bean soup already mixed). And, I have pounds of lentils (high protein). How do you enhance these ingredients? Meat! Go a huntin boyz and bring home some bacon.
@@tenchraven Yep! Squirrel, Rabbit, Ground Hog, Snappin Turtle, Possum, Raccoon ..........If you grow up poor and in the country this is how you put food on the table. As long as you had a .22 rifle, a pocket of bullets, a fishing pole, some bank line and hooks there was going to be meat!
Thanks for your very reasonable and well-thought-out post. I hope everyone will store all kinds of food, including this fine soup. Tomorrow isn't promised.
A great addition if calories is the concern is 2 tablespoons of oil that is bang for your buck 1 TBS. is 119 calories and one gallon is 256 tablespoons equalling 30654 calories
For those who have a grain mill capable of handling those size of bean, why not grind all the dry goods into a flour? Once ground that fine, beans can cook quite quickly and the rice flour will add thickening. The dry flour plus salt could be sealed in a mason jar or a mylar bag with an oxygen absorber, along with instructions for long term storage. An additional Mylar bag of dried 'add-ins' could be included! I just found you today and will be checking your channel more closely! This is a wonderful and clearly thought out video. I will be looking forward to more! THANK YOU!! 👏👍
Ever considered a freeze dryer? You can cook everything, including meat and freeze dry, then you only need water to rehydrate. Everything stored in Mylar bags and then 5 gallon buckets to protect the bags. I am going to look into a grain mill and see how to incorporate that in my prepping. Thanks for sharing.
I'd add a rabbit or two for more calories and taste. It's cheap, and can easily be raised as well. However, most people do not like Hare in their soup!
Pam, I use your name because you are like a friend...I have to tell you how much I appreciate what you do! Thank you for your amazing research and teaching that leaves about any question I can think of answered! I am a retired teacher, so I know the prep you have to do...not only the research, but assembling of materials for instruction. Everyone can use encouragement and I just wanted you to know how much you're appreciated! Thank you!!
Thank you so much for all of the time you must have spent researching and improving this recipe . It can be so frustrating when you realize that a lot of claims made for such a recipe do not hold up . You have sorted it out and made some very valid points . I love the intelligent and gentle way you present the facts . You have a soothing and not at all pushy manner . This new version is a definite keeper .
This is a great video as always! Your videos were recommended via purposeful pantry and I’m so glad I found you! Especially Love your science based approach In many of your videos
200 calories a day will keep you alive for a while provided you're just sitting around waiting for rescue. I mean most of us could go a month with no food at all and survive, so this is definitely better than that by a LOT. But you're right. For long term thriving this isn't going to cut it. Doubly true if you're having to gather fuel to cook it. I think the best case scenario for this stuff in regards to fuel would be a solar panel and an electric kettle. Or a hotplate in a pinch. Of a solar stove if you're REALLY desperate. Just anything that allows you to cook without fuel when the utilities go down. And, obviously, at over 100lbs, this is a bug-in food. Dairy is not needed for a healthy diet. The only reason it appears in the food pyramid at all is because the dairy industry has quite a bit of pull with the USDA and FDA. Don't get me wrong, it can be a great source of macro-nutrients in lean times, but provided we're getting those from other foods that store much better and easier we absolutely do not need it. Therefore you shouldn't concern yourself at all with whether a survival food has dairy or not.
So Very Generous & Loving Of You To Share With Us. Please, Keep Taking Good Care. & I recall story of Stone Soup, its a touching reminder. Evoking, (Kindness + A Shared Meal = Community ) Human-Kindness. Thank You Ms. Rose!
barley is delicious, but it has a MUCH shorter storage life than the rest of the dry ingredients. also- you can swap out rice and wheat as needed- you want a good GRAIN
This video prompted me to dig into my prepper pantry and find the bag of 16 Bean Soup Mix that I have put by. Goya also recommends an overnight soak with the addition of fresh vegetables and meat of some kind. Powdered chicken bouillon is also recommended. My efforts at dehydration have been a qualified success; herbs (yes), garlic & onion powder (yes), carrot & celery slices (no), all other sliced & cubes of vegetables (no). One reason I recently bought an electric pressure canner is to prepare meals that I would want to eat even in an emergency.
@@RoseRedHomestead I've noticed that almost all the dried legumes have about 1600 calories per pound. Red meats also average 1600 cal per pound. Butter is 2200 calories per pound. Butter can be frozen or made into ghee for long term storage. I store 1.25 lbs per day per person or 456 lbs per person for a year, about 2000 cal. per day.
Survivor soup sounds like that folk tale of "stone soup", where the real nutrition comes not from the magic stone, but the extra ingredients found laying around to be added to it.
If I were to need to do this, I would soak the beans, bring them to boil over a rocket stove, add everything else, except the rice. I would use a haybox once it was at a boil. I'd cook the rice seperate in an insulated thermos. To be safe, I always check the temperature of my food before we eat it when using anything that could leave food at a temperature conducive to bacterial growth
Hope you know, if we ever truly find ourselves in a very bad spot, you and your videos will have helped many people and there loved ones tremendously. Thank you
After watching this, if rice is a filler then why do we have pearl barley in the soup as well? To me I would use rice or pearl barley but not both. I would change it around and use Israeli Coues Coues. This gives a base for us to work with for our meals, RoseRed, I love your video's that you and your sweetie produce. No drama, you give useful information the pros and cons of your finding. Being married to military and both in L.E. (Law Enforcement) everything is facts, data and so forth. I love "The Science" Thank You.
I'm not affiliated with LDS, however I find their recommendations for food storage invaluable. For instance they recommend to store for one year, per person, 400lbs of all the various grains. Off the top of my head, I cannot recall the exact amounts of the other storage items. I just figured I'd add on that information, someone may find that source useful as well. I thoroughly enjoyed this video! I would do exactly as you recommend with the soup, thank you.
You can add cooking oil for extra calories, extra fat. You don't need dairy and you don't need meat. Nuts can be eaten and would add fats and nutrients as well, either after the meal or maybe even chopped and sprinkled on top. Your body doesn't require the meat or the dairy, it would be a flavor enhancer because the bean soup does have all the nutrients your body needs.
@@thinkinoutloud.1 Yes your body needs meat, and the vitamins and minerals from it. It's hard to get a complete protein from just beans you can but will be lacking..
@@jobecki I was told that if you eat the proper amino acids then proteins would be made from them and that a person doesn't have to eat a lot of protein. In some countries people stay healthy at half the protein americans eat. America has the highest cancer rates and now the scientists say some of this is due to eating too much protein.
Thank you for your research and for sharing it with us. I have a few things set back in case of an ice storm or sickness when we cannot get out so that we do not starve; but I do not have sufficient for a year. Thank you for bringing to our attention that we must PLAN more intelligently for the whole diet picture.
You hit the nail in the head noting that these ingredients have vastly different cooking times. Split pea can also be challenging in a pressure cooker as they bubble and can explode if they clog the vent so careful heat control is needed. Also, I think split peas or rice or barley go bad quickly if wet, though dry cooked rice or cooked barley should last a day with just salt and fat in it. I'd skip the split pea and rely on mung beans and other protein sources. Maybe fermented soybeans (Natto), or canned protein as you suggested. We have a bean mix of: kidney, black, pigeon peas, navy, mung, adzuki then soak overnight, and pressure cook for 10 minutes. Soaked chickpeas as well but they need longer, ideally. At that point soaked lentil and dehydrated veggies, fat, canned protein, could be added. I'd serve over rice or barley. Possibly soak and cook chickpeas separately because of it's cooking time, and add to the final soup, or add to other meals. 1/2 dry lb of various beans per day gives 400 cal and 22g protein a day per person for 4 people. Add an ounce of fat per person for another 250. An additional dry lb per day of carbs (rice, corn) would add maybe 400 cal per person, so you'd still need another 150cal/day for a survival diet of 1200 cal/day. If you had a very high fiber, low carb, addition like dehydrated greens, every day, your gut bacteria could scavenge that from the fiber, and keep you much healthier. Fresh greens would give vitamins as well.
Enjoyed seeing this. I make a lot of bean soups and dishes, and lentils. I see these recipes and figure I would tire of all my beans being cooked one way. I make so many filing dishes with them. Lentils in tomatoes with broken spaghetti is comforting and filling and cheap. Loved your presentation!
72cmg check out cooked.com lentil soup.com pasta with lentils. There are many variations online. Another one is from theclevermeal.com pasta with lentils.
Just found your channel and this video is so helpful and informative. I just subscribed, and, will be busy watching your other videos too You are a blessing!
Excellent informational video. I know its a long time since you made the video but it is relevant right now in Australia as we begin to get back to normal life. We are having a few things missing in the supermarket. I was a bit shocked by the 2 calories a cup. Thanks for the upgraded recipe. We eat soup like this through winter anyway with a bacon bone chucked in for flavour.
I stumbled across your video and you have a new subscriber. Your no nonsense approach to this video is very welcome on my screen. I don't like listening to someone ramble on in a 10 minute video when the video only has 2 minutes of real information. Keep doing what you're doing.
Thank you so much for your research and sharing your knowledge with everyone! You are a true blessing to the world and I’m sure many blessings will be poured upon your head for your charitable contribution. I have learned so much from your videos and I feel extremely grateful. When I first started watching your videos, I felt like I knew you from somewhere but I can’t recall from where. Have you ever taught in any public schools in California?
I love your mind. You are one smart cookie, Pam. I absolutely love all beans. I make a lot of bean soup in the winter using a little bit of different beans and add meaty ham hocks and veggies. I could eat beans everyday. Thank you for sharing. 😋
Nice informative video. Thank you for sharing . Praying for the day when “There will be abundance of grain on the earth on the top of the mountain it will overflow”. Psalms 72:16
When you mentioned people saying to use the red kidney beans raw, I was shocked. I've seen children die after their parents made that mistake. I always think twice about trusting an online "survival food" recipe, but thankfully for this one I didn't need to. Thank you, RoseRed Homestead, for saving many people a lot of time, and possibly their lives, by sharing the truth.
The story I heard was Stone soup, not nail soup. Everything you described was identical. I will have to try this "Survival Soup". I like all of the beans and lentals.
I'd put quinoa in it instead of rice, since we know that quinoa is a complete protein and has all essential amino acids. However, replacing the rice with the quinoa would still only bring your calorie count per cup up to about 100 calories per serving. You'd have to eat four to six cups of this each day to get your required aminos. I agree that this is a good starting point for your food storage, but you're totally correct, you could not live on this for a year: your body would resort to catabolism and your body would be useless.
Aidan: That is great! I enjoy watching a presentation and feeling like it is a conversation. It is much more meaningful and personal. Thanks for watching our channel. Jim
Chickpeas take a very long time to cook, while rice and lentils cook pretty quickly. You'd have to add the ingredients in stages in order for this to work.
This soup is also missing fat. The human brain cannot survive without fats. So some type of fat or oil needs to be incorporated. A diabetic would really struggle with the rice/barley content.
The only beans Grandma soaked and threw away the water to was Kidney beans, then using fresh water to cook them in. I never knew why she did this but I always have always done so too. She also gave them a 15-20 minute head start cooking before adding any other ingredients. She used the water from any of the other beans (black beans are favorites) she soaked. She added a little salt at beginning but would taste every so often as it all cooked, adding more if she thought it was needed. She would only add onions and garlic after it all had cooked a little past half way, she said the beans stayed to crunchy other wise. All other herbs and spices went in at the beginning like celery leaves, cilantro, thyme, rosemary, etc., as well as spicy peppers and bell peppers. Chopped carrots, celery, potatoes were added after beans started to soften so they were not mush but not hard either before beans were done. A good pot of beans is all about the timing and tasting every so often to get flavors where you wanted. Now I want to cook me some beans in the old cast iron kettle pot. The flavors are so much better in cast iron! Rice was always cooked separately and added to beans last ten minutes put in a bowl and putting beans over them.
Kudos for taking the basic ingredients & actually constructing a real life soup that’s palatable, easy and nutritious for a bag meal! Love your videos!!
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I heard the story before , but it was stone soup:-):-) this is such great informational video! Thank you so much for all the time and energy you put into these to help us.
You are so welcome!
I Remember stone soup. I loved that story!❤️
I just found your TH-cam channel and I’m watching the old videos. I have a question about reconstituting the beans. In the video you soaked the two beans to reduce the cooking time.
Could you do this with all of the legumes and grains? If fuel is really in short supply, even an hour on a campfire might be more fuel than people have available.
I wonder if you could do a countdown type soup. 12 hours before, soak the beans. Six hours before soak the other legumes and barley. Two hours before soak the rice. Then, combine all the rehydrated ingredients, add the add-ins and cook to heat and blend.
Or, could you grind all the ingredients into a powder and cook it from a powder form. I would think that would cook a lot faster than trying to cook whole grains and beans.
This video made me actually realize that freeze drying might be the only way to put aside food that you can eat when fuel is in short supply.
Me too :)
Same
Regarding bread baking, off grid. I can tell you how we managed it, when camping and cooking with fire. If a fire can be used off grid, this would work fine but you need an actual firepit and the remnants of a fire. When growing up, as one of 6 kids, there were at least 8 of us camping. We had a very large green waxed canvas army tent that we slept in. And we cooked outside at a fire pit. Dad built a cooking grate with a large metal grate like you would find on a metal platform in an industrial setting. The grate was about 35in x 18in and would lay across 2 large rocks forming the outside of the fire ring and another rock was laid on the grill over the edge perched on the rocks. Most of the cooking was done on this grate with cast iron skillets and dutch ovens. Bread was baked in the afternoon for the evening meal. After breakfast was cooked and coffee had been consumed, we would let the fire go out. When the coals were half black with spots of white, mom would put the bread dough in a very buttery oiled dutch oven and place the lid on (the dutch oven). She would place the dutch oven in the outer third of the coals and place 3 or 4 of the charcoal sized coals on the lid. She would make sure coals were stacked up around at least 1/2 to 2/3 of the sides of the pot (dutch oven) and let it sit in the coals and bake for a little less than an hour. I did not own a dutch over and would place my dough in a coffee can placed out at the very outer edge of the coals and mounded hot ash 1/2 way up the side. This made good bread but with a thicker crust than you would get in a controlled temperature oven at home. This made good bread. I did once, or probably twice, place the dough in the coffee can having forgotten to grease (or butter! Yum!!) the coffee can. Some of the cooked bread stuck to the can and could not be chipped out. Otherwise, this made good bread.
Great video! This is a lot like the 16 bean soup i like to make at home. Also, beef jerky made with sliced beef and salt and pepper is perfect to drop into a stew or bean soup. That was, originally, what it was used for on large cattle drives. Light, easy to carry in a bad or box. And it did NOT spoil. It was on you to keep the mice and critters out of i/
Thank you for sharing this experience--delightful!
Hi Pam,
I love your channel. You are awesome! Thanks for the inspiration! I was particularly interested by your survival soup video. I am a scientist/engineer so I appreciate your level of detail, and your detailed analysis. The recipe analysis seemed like a perfect subject for a spreadsheet. Using a spreadsheet, I was able to adjust the recipe for quantities required, recipe amounts, jars required for storage etc. I adjusted it to ensure there is enough food value to keep a person going without approaching starvation. Food boredom is another matter, however!
Anyway, I purchased 1 year's worth of everything required for four LARGE bowls of soup per day, for one person. I have been eating it now for 3 weeks - boredom has not yet set in. It's quite delicious. Adding a few spices helps too. I tried Chinese 5 spice in one batch - YUCK!!!!! Italian seasoning is great. Sea salt, of course. Malabar pepper, definitely. Bay leaves - if you have them (I don't see much difference). Nutmeg - gives me heartburn. Turmeric - Yes! Cayenne - a pinch goes a long way. Cumin - gonna try it today.
Anyway, here are the adjusted quantities required to provide 1425 calories per day for 1 year. Annual cost - $910. Bear in mind, this is a survival soup that will sustain you in hard times for about $75/month. Add fruit and bread, and you have a solid day's worth of food for about $120/month. You might also consider adding a few tablespoons of olive oil per day to provide a healthy source of fat for increased energy. Add it after heating the soup in order to preserve its heart healthy benefits.
Annual (lbs) Recipe (oz)
White Rice 46 2
Pearl Barley 46 2
Pinto Beans 69 3
Chickpeas 46 2
Lentils 90 4
Split Green Peas 69 3
Beef Bouillon 11.5 .5
Chicken Bouillon 23 1
Ground Beef 46 2
I highly recommend you all give this a try. It is really very good. It's easy to store/procure, cheap, nutritious, filling and gut friendly/healthy. Thanks again!
I think you cracked the code on this soup. Good with cornbread or biscuits too. All that rice though. Maybe change things up a bit by having rice with milk and cinnamon sugar for breakfast. My mom would make that once a week when I was a kid. She also made cream of wheat and cornmeal mush regularly. My brothers grew up to be really big guys (my dad actually got a part time job at a dairy so he could bring home a couple of gallons of milk for free every day he worked so us kids could have as much as we wanted) and I'm above average in height and my 3 daughters are all 5'10". My parents weren't big people at all. I attribute my successful generation and beyond to superior nutrition. Did I mention oatmeal? Besides breakfast my mom put oatmeal in everything she could think of including meatloaf. That diet seems bland but my mom baked from scratch and preserved the best jams & oh how I miss her pickled crabapples!
Thanks for sharing your memories--lovely!
@@RoseRedHomestead just by listening to you I know you appreciate the various experiences people have had over the years in food preservation. Not all methods were good methods so I find your technical attention to detail very reassuring. Thanks for everything!
Sweet STORY 💚
ground up quick oats is so versitile! same with ground up lentils, makes like a "grits" dry consistancy
Yes I was rsised rice milk sugarand or rsisens in if U like- any meal
Actually, if you added olive oil and some type of tomato/tomato base, you would have a mediterranean style soup with more calories
Great tip! Thanks.
@New Tunes For Old Logos Once opened, olive oil goes rancid after 2-3 months.
@New Tunes For Old Logos most cooking oils have a relatively short shelf life.
@New Tunes For Old Logos Yes, the lack of any fats or oils in this recipe is a real deal-breaker, both in terms of calories and the human body's needs for fats. It doesn't just make the flavors more enjoyable, there HAS to be fat in the diet, or you will rapidly have all kinds of physical problems. Keeping your fat soluble vitamins in your body is one, your digestive processes are another. There really isn't enough carbohydrates available to make body fat at this caloric restriction. Your brain runs on glucose, which can be made from carbohydrates if there are enough of them. This is a recipe for sure death from malnutrition.
@@barbarat4123 You can then turn it into lamp oil. Waste nothing is my mantra.
Thank you so much for sharing your knowledge with us. I'm soon to be 75 and live alone. Stocked up on beans and rice because I knew they equaled a full protein. I've been saving recipes on my tablet. Really getting into it, also working on other things. You're a lovely lady I enjoy watching you. So glad I found you.
If the internet goes down can you access this on your tablet?
Hello Rosered, I am a Mini Farm owner. Me and my husband have been raising 90% of the food which we eat. I believe that we are right on the edge of a National disaster. So I'd like to encourage others in beginning to prepare for it prior to it happening. Jessie from Arkansas
Well said! Thank you so much. We all need to be prepared for different kinds of situation. You are well on your way.
I too believe we are on the edge of something happening. I worry that where we live now, New Mexico, we couldn’t produce additional food to survive because it is so dry. I want to purchase land somewhere like Arkansas when I can afford it, for my bug out location. Have you heard about idea of the generation that sees Israel reformed as a nation still being alive for the second coming? If this was true, our food preps may not be for us believers, who would be raptured, but for our loved one who don’t believe yet. I am just starting to prep but think I will add scripture in my food prep for the ones that will find and use these supplies. I want to purchase a Harvest Right Freeze Dryer. Freeze drying cooked meats and adding to the survival soup is my plan.
@@jonathanking6546 I’ve also thought about my preps being for the benefit of others if they are left behind, but didn’t think about adding scripture to my pantry and stored items! That’s a great idea. Thank you. Will begin immediately.
Hello, fellow Arkansan!
@Lenee Self. From your "for those left behind" comment, one would suspect that you expect to be "Raptured" Yes?
Always have a plan "B" just in case Gods plan for you is to help your friends family and nabours to be ready for whatever happens. So make sure you add some bibles to your preps,
*If Ye are prepared, Ye shall Not fear*
I don’t know why anyone would think this is some kind of magic potion! Instead of mixing it all together, it would make a lot more sense to cook the various ingredients individually so that you wouldn’t get so bored!!
I agree!
and whatever you do, have some herbs and spices on hand to give it flavor.
Yeah the rice would be mush and the garbanzos would not be edible, you would have to soak the beans first
Huh? Cooking them individually doesn't allow the flavors to blend.
@@MsBizzyGurl Not all of them individually, but you could do a nice lentil soup, garbanzos over rice, kidney bean and pea soup, etc.
In winter, as a child in Western New York, we would lose electricity for three to five days consecutively, at least once per winter. To make bread, we would let the bread rise under the wood burning stove. When we had completed the kneading, we would put the bread in Corning Ware, cover it in tinfoil, and shove the whole thing in the woodstove. By having the dampeners set JUST right, it would stay a fairly steady temperature to bake the bread. That is the GOOD bread. Corning Cookware handles the heat MUCH better than metal. The old Fight Back episode where they test the Corning Cookware by melting a metal pot in the Corning Glassware pot is TRUE.
Now, if you don't want to buy/build a woodstove, try using your outdoor grill. Wood or Propane, it's possible to maintain a steady temperature necessary for baking.
Enjoy.
Such great information! Thanks for sharing.
My grandma’s house burned down when we went back nothing left but the Corning ware! Nothing standing over a foot off the ground!
@@janetstangl248 I'm sad for the loss of the house, but the Corning Ware lived up to its reputation again.
Can you use Corning ware on the grill?
@@frankieamsden7918 It can handle a hot oven, it can handle the grill.
Would you consider writing a book containing all the great info you give us? Pleease? I would buy one. You're amazing and remain my go to for facts. Tfs and God bless.
I'd buy one too.
Thank you so much for the suggestion! We get asked that a lot and perhaps we will do it after we retire.
When I heard your story about the nail,it reminded me of The Scottish version which was cooked by a gypsy and the main Ingredient was a stone. All the best to you and yours. Rab
I made this a couple years ago... the whole big thing with the bouillon. I separated out the beans for longer cooking in a bag. I stored them in sandwich bags. Then put them in larger safer storage containers. My idea is... I will gladly hand a package of this out if someone is hungry. I have oatmeal packets sealed with a food saver and vienna sausages for this purpose as well. It's small, but I'm willing to share what I have. These things were just easily shared because of containers and size. Thanks for doing this video, great information. Looking forward to more info.
Great comments! Thank you so much.
Funny how a 2 year old video on emergency survival food, had most of its views on the past month or so... Lets Go Brandon!!!!
Something to think about, you can take some of your dried beans and stuff and plant them. And if you do not have a place to plant them at your place, you can always plant your seeds in the wilderness. Public land, parks and the such. Just spread it out over several locations. Just get creative. With the seeds you could trap birds. With boiled rice, you can trap shrimp and crawdads. The key thing is plan ahead and get familiar with your available resourses and learn how to use them. One thing to remember keep “your preparedness” to yourself. And its hard, because by nature we always want to help others. But remember, that neighbor that didnt prepare will do anything to feed their family, and they are not going to ask nicely, if you see were im going.
But, i pray to God that all our “emergency supplies” rot on the shelf because we never needed them.
In the stores near me in the dried bean section there is a 5 bean soup with a ham flavoring packet in it.
It's great for an emergency food supply.
Adding tomato paste, tomatoes, or tomato sauce to beans adds nutrients and flavor. Canned carrots,corn , or dried herbs would be good in the bean soup as well.
I’ve purchased the ham bouillon on its own. I think I found it at Walmart. I have all my fave beans individually. I might pick up a couple of the 5 bean soup you mentioned for a 3/7 day emergency bucket. Awesome tip!
Hurst Hambeens 15 beans soup
Along with Hurst 15 bean soup there is Ragin Cajun 10 bean soup which is awesome as well.
Its nice that YT is suggesting this video again, I hadn't seen it when originally aired. Loved how you broke down the nutrition, cooking times, caloric needs etc. I keep two stove-top pressure cookers for emergency use and would hope that a soup such as this could be made using less fuel. Thank you!
It absolutely could! It could be brought to a boil and then placed in a thermos jug to finish cooking. We have a video on that. Thank you for your comment.
Thank you so much for your research! You information is invaluable!
You are welcome. Jim
So glad you mentioned the importance of soaking the legumes. I have recently learned that soaking at least 24 hours will remove some of the phytic acid in legumes which leach minerals out of our body.
My grandmother used a pressure cooker for legumes and tough cuts of meat, and I think a pressure cooker is invaluable to save money on electricity/gas. Just be sure it does not require electricity in case the power goes out.
Well said! Thank you.
If you are someone who needs/wants to avoid lectins in food, pressure cooking legumes will do that. Grains, it will not; for grains stick with white rice and white flour if you need/want to avoid lectins, because the lectins are in the "whole" part that is removed when the grain is refined.
The thought you put into your research and what you offer to us is so impressive and gives great credibility to your episodes. I love that you offer different ways to prepare foods that allow a person to work with individual circumstances. I'll be 70 next year and watching you I realize there is simply no excuse not to dig in! Thank you again.
I am 77 and still learning new things all the time, which makes life such an adventure. Thank you for your kind words.
You are such a thorough instructor. We all need to look at recipes to use our preps in the most nutritional way. More of your wonderful videos along that line would be so appreciated. Thank you!
You are welcome. Thanks for your comments.
Pam: Great analysis. Love your presentations. Thank you for all the work you do to bring us valuable information for our health and survival. You remind me of two beloved Home Ec teachers that I had in high school. Unfortunately, these invaluable life skills are no longer being taught in high school.
Thank you for a great channel.
Sandra: We are sorry to hear that these valuable skills are no longer being taught in schools. Jim
I eat soup like that twice a day most days minus bouillon and rice. I make it with with lots of added veg, potatoes, spices, and herbs. To go with it, I also make brown rice OR barley OR fresh bread and jam OR corn or wheat tortillas Plus fresh or dried fruit. But...I start with a fresh micro green salad. My calorie count is 400-500. Fiber is about 10-20 grams. Vitamins, minerals, and phytonutrients are off the charts. Protein is about 25 grams with all essential amino acids-no flesh, eggs, or dairy are needed or wanted. I soak the beans for 24 hours and then bring them to a boil. Next, I put it in a sun oven or slow cooker or thermal cooker. But...I don’t mix them all up. I have 10-12 varieties of beans in my pantry. With this huge variety of legumes plus the large variety of spice options plus the great variety of dehydrated veggies, it doesn’t taste boring day after day. And...I don’t suffer from heart disease, diabetes, cancer, or obesity like my parents, siblings, and grandparents. Beans, greens, and veggies are the cheapest medicine and most delicious foods available.
You have your diet down to a science! Thanks for sharing.
Some of us don’t eat meat or dairy, but we’re used to eating other things to stay healthy. We do appreciate all of your videos. Thank you! ♥️
If you pre-soak the dried ingredients, for 12-18 hours, and discard the soak water, you can lower the cooking time and get rid of a lot of toxins, especially arsenic, which is naturally occurring in the soil.
Thank you.
Water the plants with the discard water
Soaking is mostly good for lectin, the toxin beans have to protect themselves from being eaten. Soaking will not effectively displace arsenic. That will require boiling like pasta and straining off the water. Mostly arsenic concerns are for rice. Rice grown in the USA has alarmingly high arsenic levels.
@@eckankar7756 wow, this is alarming information. So rice from Asia contains less arsenic or is this a problem all over the world?
@@doroparker1702 From what I read and from news reports it appears the USA grown rice has more arsenic. Washing doesn't remove it. The best was was to boil it like pasta, then drain when done to remove the toxin.
Thank you so much for the time you spent doing all of these calculations for us! This is one of the most useful videos I've seen on this general subject (I took notes); and the finished product, complete with bread and peaches, looks perfect.
A very well constructed calculation of the claims on this soup! I love how you are so exact and explain everything.... I love your channel and the type of content you provide on it!Blessings!❤️
Thank you.
Dr. C- I so admire your inquisitive, brilliant brain! Thank you for taking on the “claims!” Fantastic demonstration 🌹.
AnnaLee: Thank you kindly! Jim
Love this! I like storing them separate, as you said, more flexability for other meals. Thank you for your research
You are so welcome! Thanks for watching.
You broke it down and I love that! I appreciate the time and effort you put in! Thank you 🙏🏼
You are welcome.
So much information, no sponsored links, very active with your viewers. I didn't know a channel like this with such genuine people existed. I've watched a few of your videos in the past, but now I'm a subscriber. I've got lots of catching up to do!
I appreciate that! Thank you! And thanks for subbing--we are delighted to have you join our community.
Sounds so good. I will try your recipe. Thank you
I think of this “Survival Soup” as a starter for 1yr for a family of four. Sometimes, if you can just get people to start, they realize it needs more things and continue, slow but sure. I’m amazed at the people with reasonable food budgets that say they can’t put anything aside for food storage. $5-$10 a week in s budget of $100 a week for 4 people is definitely doable. Oh well, you can lead a horse to water but you can’t make them drink. I’m not LDS but I admire many of there lifestyle choices suggestions such as food storage and family nights. If people did just those 2 things, we would be a better nation.
I certainly agree. Thanks for your comments.
my budget for food is only $100 monthly and no i dont buy junk so not everyone has extra money to put aside so its nice to be able to sit and judge what others have compared to you!
@@lovelylady1966 please note I said weekly not monthly. I agree, a $100 monthly is an extremely tight budget for a family of 4. In this market I am very impressed that you feed 4 people on $100 a month. So my judgment still stands and I’ve fed three for $120 a month with junk food and household supplies in an expensive food market for many years and kept a 1 year food pantry + 6 month freezer supply on that budget. The food supply took me a year to build up, but slowly it happened.
@@kenyonbissett3512 Could you please list what is you food supply? I have also very tight budget (€100 per month) and do not want to make wrong decisions while buying food to store it. Many thanks in advance.
@@MirandaJagoszewska assuming no diet restrictions and food allergies. I see you used the euro signs for money. Up to six months of brown rice (soak for 24-36hrs before cooking to get rid of phytates), up to 1yr of white rice, up to 1 yr of pinto, black, white, chickpeas beans and lentils. Up to 1yr of Spices, Herbs, & seeds to your taste. Up to 1yr of oatmeal. White flour comes from wheat berries. Up to 1 yr of white and red wheat berries (they can be cooked as is or ground into flour for baking). Cake form of yeast or maintain a sourdough starter. 6 months of Butter, 1yr of vegetable oil, lard or olive oil. Powdered milk, bricks/rounds of cheese, yogurt. I suggest you make your yogurt if it saves money, easy to do. If you have access to whole milk you can make your own cheese, if it saves money, mozzarella and farmers cheese are easy to make. Use the whey from cheese making in baking. Eggs can be stored for up to 6 weeks on a counter and a year using “water glassing.” water glassing is easy to do and cheaper than refrigeration. Dry stores can be put in Mylar bags or stored in food grade plastic buckets 1-5 gallon size. Pasta, potatoes, sweet potatoes, gourds, Tomato sauce, ingredients for white sauce, fruits canned, frozen or dried, vegetables canned frozen or dried. White beans can be ground into a fine powder and made into a fast nutritious soup, add some leftover rice and a complete protein. Less cooking time 1-5 mins vs 1-3 hours cooking (electricity savings) and prep time. Look for ways to save and use that savings for extra food to store.
I’m unsure of your storage capacity and processing ability. Do you have cooking facilities and equipment? Do you have refrigeration or freezer space? What temperatures do you have?
One way I saved money was to make my cleaning supplies. I reduced my electricity use household & cooking. I also kept a yr supply of household items. I used yard and garage sales to buy clothes, small kitchen appliances, dishes, puzzles, board games, books etc. The library loans books, music cds, movie dvds, video games, free internet. I learned to garden and forage.
Compare prices at grocers, bakeries (might sell large bags of ingredients cheaper), wholesale suppliers, animal feed stores to get you best prices. All beans and brown rice can be sprouted or micro greens then cooked for better nutrition. White rice can be processed by you to make white rice flour.
One of the ways I was able to eat so cheaply was by doing the following:
1. Meal plan - use inexpensive nutritious foods and recipes for each meal.
2. Price book - kept a list of ingredients to recipes and wrote average price, average sale prices and lowest prices each year.
3. Coupons - store and manufacturers
4. Rebate sites
5. Rainchecks
6. Shop multiple stores for best prices
7. Bulk buying - 20lb bag of rice (20lb at $0.25lb vs 1lb at $0.50lb)
8. Buy seasonally, lowest price and best quality
9. Correct portion sizes
10. Leftover are all eaten.
11. All food parts are eaten or used. Example- carrot 🥕 shavings used for soup broth, greens in broth or smoothies or salad.... carrots eaten cooked or raw, every edible part is used.
12. Combining sales, coupons, rebates frequently allows me to get free food. And sometimes I even end up getting paid to buy the food. America is strange sometimes, lol.
Example- pasta on sale $0.89 for 1 lb. box, coupon was buy 2 get $0.75 off. My store doubles the value of coupons up to $0.99. There was a rebate of buy 2 get $1 back. I could use the rebate 5 times.
(10) 1 lb boxes of pasta cost 10 x $0.89 each = $8.90 - ((5) coupons doubled x $1.50) or $8.90-$7.50= $1.40. I paid $1.40 my out of pocket at store. Snap a picture of my receipt and scan barcode. My PayPal account now has $5 (5 x rebate of $1 for buying 2 boxes of pasta). I get 10 lbs of pasta and I made a profit of ($5-&1.40) $3.60. I find different deals like this once a week. Most Americans can get deals like this, if they choose too. Europe and UK are different.
Best wishes!
Thank you for checking for all of us. Your videos are well researched and presented in such a way that is easy to understand and retain.
Nancy: You are so welcome! Jim
Being plant based (no animal products) we make a similar soup which is a LOT like Bob's Red Mill Vegi-soup. Which actually has 180 calories per 1/4 CUP. So ONE cup of the soup would have 720 CALORIES.
For added protein we will use TVP, (textured vegetable protein) teff, millet, tofu, tempeh, edamame, quinoa, various beans, lentils are packed with protein and add in rice and one gets a complete protein.
The SDA (Seventh Day Adventist) have the longest lifespan here in the states and they avoid animal products.
Thanks for the information.
you are meticulous detail oriented & Amazing Thank you for all the research
So nice of you! Thank you.
You may remember from our hippie days a popular book called “Diet for a Small Planet” that sparked the ‘food combining’ food trend?? She computed how much grains to legumes to get the complete amino acid chain we need for the food to be utilized. It seems like every culture has a peasant bean and grain combination.
I just LOVE you for doing this fact-checking for us. I hope you will continue this lesson on what we should be storing for our family for one year. I would really appreciate learning this! XOjennyinseattle
You are very welcome.
I have that book!!
@Midwestern Violet 🤎You are in the club. lol
@@jobecki You are also in the club “Vintage Cookbook Hoarders Anonymous” 😂 lol!
Extra points for those books that spawned food trends or were health oriented. I have my ancient Adele Davis books. She wanted us to eat LIVER FOR BREAKFAST! Hahaha
I still have my copy of that book. The good old days haha. Still love sime of those meals
I love you! You are the best teacher / educator when showing your videos. This video of Survival Soup, is the only one that makes sense. You researched it and perfected it. Thank you for all you do. God bless you.
Red beans & rice is a staple for many in NoLA. It was my father’s fav meal, and what I had for dinner 2nite.
Thanks for sharing.
Beans, Rice,Spices, Spicy sausages, and hot bread just out of the oven be it corn bread or flat bread. So good for lunch or dinner.
I love pinto beans with rice. Didn't grow up with it, but it's so simple, so good.
Vera, I hope you stay safe from Ida. Well wishes from Canada.
Your father had great taste! I love red beans and rice!!
I am learning so much from your videos. Who would have thought we would be here today. Not me. Thank you for your attention to detail.
You are welcome. Yes, these are crazy times, for sure.
Basically, this is similar to a 15 bean soup.
The advantage to having the various beans separate is meal variety (split pea soup, pinto beans etc.) This is how I have my beans stored (individual and 15 bean soup already mixed). And, I have pounds of lentils (high protein).
How do you enhance these ingredients? Meat! Go a huntin boyz and bring home some bacon.
Absolutely! Thanks for your comments.
Pemmican too! Break it up into the soup and it adds needed fats.
How about some squirrel?
@@tenchraven Yep! Squirrel, Rabbit, Ground Hog, Snappin Turtle, Possum, Raccoon ..........If you grow up poor and in the country this is how you put food on the table. As long as you had a .22 rifle, a pocket of bullets, a fishing pole, some bank line and hooks there was going to be meat!
Thanks for your very reasonable and well-thought-out post. I hope everyone will store all kinds of food, including this fine soup. Tomorrow isn't promised.
A great addition if calories is the concern is 2 tablespoons of oil that is bang for your buck 1 TBS. is 119 calories and one gallon is 256 tablespoons equalling 30654 calories
Thank you.
That would probably be better added to the soup in the bowl. If left on top of the soup in the pot every spoonful is going to get less and less oil
“Rusty Nail Soup” - lol, great comparison! Thank you for your analysis of these ingredients.
Excellent reasoning, considerations, and solutions! Thank you.
Our pleasure! Thank you for your comments.
Thank you for researching & sharing
Our pleasure!
For those who have a grain mill capable of handling those size of bean, why not grind all the dry goods into a flour? Once ground that fine, beans can cook quite quickly and the rice flour will add thickening. The dry flour plus salt could be sealed in a mason jar or a mylar bag with an oxygen absorber, along with instructions for long term storage. An additional Mylar bag of dried 'add-ins' could be included! I just found you today and will be checking your channel more closely! This is a wonderful and clearly thought out video. I will be looking forward to more! THANK YOU!! 👏👍
Thanks for your comments.
Ever considered a freeze dryer? You can cook everything, including meat and freeze dry, then you only need water to rehydrate. Everything stored in Mylar bags and then 5 gallon buckets to protect the bags. I am going to look into a grain mill and see how to incorporate that in my prepping. Thanks for sharing.
Wow! You definitely put in the work! Love the details! Your videos are so fascinating & educational! Thank you!
I'd add a rabbit or two for more calories and taste. It's cheap, and can easily be raised as well. However, most people do not like Hare in their soup!
Got me on that one! LOL
Don't tell them what it is and they'll assume it's chicken
I’ve got to try that. Great pun too.
Make sure the rabbit comes from a pen/cage and are not wild....wild rabbits usually have parasites. No eating road kill!
@@UtahTabby excellent point to make!
Pam, I use your name because you are like a friend...I have to tell you how much I appreciate what you do! Thank you for your amazing research and teaching that leaves about any question I can think of answered! I am a retired teacher, so I know the prep you have to do...not only the research, but assembling of materials for instruction. Everyone can use encouragement and I just wanted you to know how much you're appreciated! Thank you!!
You are so welcome! And thank you for your kind words--we really appreciate that.
Your work makes this valuable well beyond this particular soup. Thank you.
So glad it is useful information for you.
Oh my gosh, you have some of the best videos! Has given me so many ideas for my home storage! Thank You!!!
You are so welcome!
BRILLANT,, YOU WILL HELP SO MANY WITH YOUR DEEP RESEARCH.. I THANK GOD FOR YOUR VIDEOS.. THANK YOU SO MUCH.. YOU REMAIN MY FAVORITE GOD BLESS!..
You are so welcome! Thank you for watching.
Thank you so much for all of the time you must have spent researching and improving this recipe .
It can be so frustrating when you realize that a lot of claims made for such a recipe do not hold up .
You have sorted it out and made some very valid points .
I love the intelligent and gentle way you present the facts . You have a soothing and not at all pushy manner .
This new version is a definite keeper .
My pleasure 😊. Thank you so much for your kind comments. I appreciate that.
Finally someone who presents facts, with backup. No fear tactics. Thank you
Thank you! I really appreciate that.
This is a great video as always! Your videos were recommended via purposeful pantry and I’m so glad I found you! Especially Love your science based approach In many of your videos
This was an awesome video! Thanks for the research - was looking into this soup myself
Thank you--it was fun doing the research. Thank you for watching.
My memory on the story is Stone Soup. Moral still the same.
You are absolutely such a treasure! I’m so blessed to have found your channel!!
sue: Thank you! Jim
I love that you give correct and informative information in your videos.
I appreciate that! Thanks for watching.
Great video. You are a realist unlike a lot of theses fantasy preppers.
I appreciate that!
200 calories a day will keep you alive for a while provided you're just sitting around waiting for rescue. I mean most of us could go a month with no food at all and survive, so this is definitely better than that by a LOT. But you're right. For long term thriving this isn't going to cut it. Doubly true if you're having to gather fuel to cook it.
I think the best case scenario for this stuff in regards to fuel would be a solar panel and an electric kettle. Or a hotplate in a pinch. Of a solar stove if you're REALLY desperate. Just anything that allows you to cook without fuel when the utilities go down. And, obviously, at over 100lbs, this is a bug-in food.
Dairy is not needed for a healthy diet. The only reason it appears in the food pyramid at all is because the dairy industry has quite a bit of pull with the USDA and FDA. Don't get me wrong, it can be a great source of macro-nutrients in lean times, but provided we're getting those from other foods that store much better and easier we absolutely do not need it. Therefore you shouldn't concern yourself at all with whether a survival food has dairy or not.
So Very Generous & Loving Of You To Share With Us. Please, Keep Taking Good Care. & I recall story of Stone Soup, its a touching reminder. Evoking, (Kindness + A Shared Meal = Community ) Human-Kindness. Thank You Ms. Rose!
You are welcome. There are several versions of the story including both Nail and Stone Soup with about the same outcome. Thanks for your comments.
barley is delicious, but it has a MUCH shorter storage life than the rest of the dry ingredients.
also- you can swap out rice and wheat as needed- you want a good GRAIN
You are unbelievably thorough and professional. I think you are a retired teacher. Great job. Wow.
Yes, Pam was faculty member for years and was tapped to move into an administrative position, which she loves.
This video prompted me to dig into my prepper pantry and find the bag of 16 Bean Soup Mix that I have put by. Goya also recommends an overnight soak with the addition of fresh vegetables and meat of some kind. Powdered chicken bouillon is also recommended. My efforts at dehydration have been a qualified success; herbs (yes), garlic & onion powder (yes), carrot & celery slices (no), all other sliced & cubes of vegetables (no). One reason I recently bought an electric pressure canner is to prepare meals that I would want to eat even in an emergency.
That is good reasoning. I have found that a dehydrator works for me better than any other method. .
@@RoseRedHomestead I love to dehydrate also, it is a real space saver. 2 pounds of Roma tomatoes, when dehydated, fit into a 8 oz jar!
@@RoseRedHomestead I've noticed that almost all the dried legumes have about 1600 calories per pound. Red meats also average 1600 cal per pound. Butter is 2200 calories per pound.
Butter can be frozen or made into ghee for long term storage.
I store 1.25 lbs per day per person or 456 lbs per person for a year, about 2000 cal. per day.
This video is very refreshing and knowledgeable!! Thank you for your time and work!
Glad it was helpful! thanks for watching.
Survivor soup sounds like that folk tale of "stone soup", where the real nutrition comes not from the magic stone, but the extra ingredients found laying around to be added to it.
Nice comparison!
Every time, while watching this, I would think to myself "what if..." and you would answer it shortly afterward. Very informative. Thank you.
Glad it was helpful! Thank you.
If I were to need to do this, I would soak the beans, bring them to boil over a rocket stove, add everything else, except the rice. I would use a haybox once it was at a boil. I'd cook the rice seperate in an insulated thermos. To be safe, I always check the temperature of my food before we eat it when using anything that could leave food at a temperature conducive to bacterial growth
Sounds like a great way to do it! Thanks for sharing.
Yes I always soak any pulse even lentils. You need to wake them up to get better nutrition.
Hope you know, if we ever truly find ourselves in a very bad spot, you and your videos will have helped many people and there loved ones tremendously. Thank you
Thank you so much--that means a lot. That is exactly why we put these videos out there.
After watching this, if rice is a filler then why do we have pearl barley in the soup as well? To me I would use rice or pearl barley but not both. I would change it around and use Israeli Coues Coues. This gives a base for us to work with for our meals,
RoseRed, I love your video's that you and your sweetie produce. No drama, you give useful information the pros and cons of your finding. Being married to military and both in L.E. (Law Enforcement) everything is facts, data and so forth. I love "The Science" Thank You.
So glad the videos are useful for you! As for this soup, you can make it any way that you like. You make some good points.
This is an absolutely beautiful, thoughtful, careful analysis. Bravo and thank you!
I really appreciate that. Thank you so much.
I'm not affiliated with LDS, however I find their recommendations for food storage invaluable. For instance they recommend to store for one year, per person, 400lbs of all the various grains. Off the top of my head, I cannot recall the exact amounts of the other storage items. I just figured I'd add on that information, someone may find that source useful as well.
I thoroughly enjoyed this video! I would do exactly as you recommend with the soup, thank you.
You are welcome. Thanks for sharing that information!
You can add cooking oil for extra calories, extra fat. You don't need dairy and you don't need meat. Nuts can be eaten and would add fats and nutrients as well, either after the meal or maybe even chopped and sprinkled on top. Your body doesn't require the meat or the dairy, it would be a flavor enhancer because the bean soup does have all the nutrients your body needs.
@@thinkinoutloud.1 Yes your body needs meat, and the vitamins and minerals from it. It's hard to get a complete protein from just beans you can but will be lacking..
@@thinkinoutloud.1 Nuts go rancid fairly quickly. The fats are what’s needed and the hardest thing to store.
@@jobecki I was told that if you eat the proper amino acids then proteins would be made from them and that a person doesn't have to eat a lot of protein. In some countries people stay healthy at half the protein americans eat. America has the highest cancer rates and now the scientists say some of this is due to eating too much protein.
Thank you for your research and for sharing it with us. I have a few things set back in case of an ice storm or sickness when we cannot get out so that we do not starve; but I do not have sufficient for a year. Thank you for bringing to our attention that we must PLAN more intelligently for the whole diet picture.
Thank you for all of your work and for sharing this to those who prep. This is valuable information.
Glad it was helpful! thanks for watching.
The reason why the recommendations on the websites are so close may be because they copy each other.
This was so thorough and must have taken you some time! Thank you!!
You are welcome.
You hit the nail in the head noting that these ingredients have vastly different cooking times. Split pea can also be challenging in a pressure cooker as they bubble and can explode if they clog the vent so careful heat control is needed. Also, I think split peas or rice or barley go bad quickly if wet, though dry cooked rice or cooked barley should last a day with just salt and fat in it. I'd skip the split pea and rely on mung beans and other protein sources. Maybe fermented soybeans (Natto), or canned protein as you suggested.
We have a bean mix of: kidney, black, pigeon peas, navy, mung, adzuki then soak overnight, and pressure cook for 10 minutes. Soaked chickpeas as well but they need longer, ideally. At that point soaked lentil and dehydrated veggies, fat, canned protein, could be added. I'd serve over rice or barley. Possibly soak and cook chickpeas separately because of it's cooking time, and add to the final soup, or add to other meals.
1/2 dry lb of various beans per day gives 400 cal and 22g protein a day per person for 4 people. Add an ounce of fat per person for another 250. An additional dry lb per day of carbs (rice, corn) would add maybe 400 cal per person, so you'd still need another 150cal/day for a survival diet of 1200 cal/day.
If you had a very high fiber, low carb, addition like dehydrated greens, every day, your gut bacteria could scavenge that from the fiber, and keep you much healthier. Fresh greens would give vitamins as well.
Thanks for the analysis.
Enjoyed seeing this. I make a lot of bean soups and dishes, and lentils. I see these recipes and figure I would tire of all my beans being cooked one way. I make so many filing dishes with them. Lentils in tomatoes with broken spaghetti is comforting and filling and cheap. Loved your presentation!
Thank you. And thanks for sharing your ideas.
I would love to have your recipe for lentils in tomatoes with broken spaghetti--I'm always looking for new ways to cook lentils. Thanks.
72cmg check out cooked.com lentil soup.com pasta with lentils. There are many variations online. Another one is from theclevermeal.com pasta with lentils.
Thank you for all the time and research you do. I would love that you added your knowledge to revise this recipe.
You are welcome.
Just found your channel and this video is so helpful and informative. I just subscribed, and, will be busy watching your other videos too You are a blessing!
Welcome aboard! So glad you found us!
Excellent informational video. I know its a long time since you made the video but it is relevant right now in Australia as we begin to get back to normal life. We are having a few things missing in the supermarket. I was a bit shocked by the 2 calories a cup.
Thanks for the upgraded recipe. We eat soup like this through winter anyway with a bacon bone chucked in for flavour.
I stumbled across your video and you have a new subscriber. Your no nonsense approach to this video is very welcome on my screen. I don't like listening to someone ramble on in a 10 minute video when the video only has 2 minutes of real information. Keep doing what you're doing.
Awesome! Thank you! Welcome aboard.
Thank you so much for your research and sharing your knowledge with everyone! You are a true blessing to the world and I’m sure many blessings will be poured upon your head for your charitable contribution. I have learned so much from your videos and I feel extremely grateful. When I first started watching your videos, I felt like I knew you from somewhere but I can’t recall from where. Have you ever taught in any public schools in California?
Just found your page. You are very thorough. Thank you for great instructions
You are welcome.
I absolutely adore your scientific brain! Great nuggets of information. Thank you
Really appreciate all your research and ideas of making it more nutritious!
Happy to help!
I love your mind. You are one smart cookie, Pam. I absolutely love all beans. I make a lot of bean soup in the winter using a little bit of different beans and add meaty ham hocks and veggies. I could eat beans everyday. Thank you for sharing. 😋
I do too! We had them a lot growing up and I loved the different ways my mother could prepare them. Thank you so much for your kind words!
Nice informative video. Thank you for sharing . Praying for the day when “There will be abundance of grain on the earth on the top of the mountain it will overflow”. Psalms 72:16
I hope so too! Thanks you!
When you mentioned people saying to use the red kidney beans raw, I was shocked. I've seen children die after their parents made that mistake. I always think twice about trusting an online "survival food" recipe, but thankfully for this one I didn't need to. Thank you, RoseRed Homestead, for saving many people a lot of time, and possibly their lives, by sharing the truth.
Oh no! How terrible. Thanks for sharing this information.
I've got a biomass rocket stove and a coleman camp oven. I put a pizza stone in it and cook bread just fine. :)
Sounds great! You are well-prepared for off grid cooking.
Quite informative, thank you SO much! You provide us with such useful information, you’re awesome😊
The story I heard was Stone soup, not nail soup. Everything you described was identical.
I will have to try this "Survival Soup". I like all of the beans and lentals.
I have heard it as stone soup as well.
Google it. Both nail and stone are correct.
I'd put quinoa in it instead of rice, since we know that quinoa is a complete protein and has all essential amino acids. However, replacing the rice with the quinoa would still only bring your calorie count per cup up to about 100 calories per serving. You'd have to eat four to six cups of this each day to get your required aminos. I agree that this is a good starting point for your food storage, but you're totally correct, you could not live on this for a year: your body would resort to catabolism and your body would be useless.
Yes, I agree. I like all the ingredients, but I store them separately so they can be used in various combinations with other things.
I love that it feels like we're having a conversation 💖
Aidan: That is great! I enjoy watching a presentation and feeling like it is a conversation. It is much more meaningful and personal. Thanks for watching our channel. Jim
Smart Lady right there. Thank you for sharing your helpful information. this is a very informative and well thought out presentation.
Thank you very much.
Chickpeas take a very long time to cook, while rice and lentils cook pretty quickly. You'd have to add the ingredients in stages in order for this to work.
Agree.
I love this! Thank you! Great points about the cooking time, use of fuel, calories, etc. Very thoughtful presentation.
Thanks
This soup is also missing fat. The human brain cannot survive without fats. So some type of fat or oil needs to be incorporated. A diabetic would really struggle with the rice/barley content.
The only beans Grandma soaked and threw away the water to was Kidney beans, then using fresh water to cook them in. I never knew why she did this but I always have always done so too. She also gave them a 15-20 minute head start cooking before adding any other ingredients. She used the water from any of the other beans (black beans are favorites) she soaked. She added a little salt at beginning but would taste every so often as it all cooked, adding more if she thought it was needed. She would only add onions and garlic after it all had cooked a little past half way, she said the beans stayed to crunchy other wise. All other herbs and spices went in at the beginning like celery leaves, cilantro, thyme, rosemary, etc., as well as spicy peppers and bell peppers. Chopped carrots, celery, potatoes were added after beans started to soften so they were not mush but not hard either before beans were done. A good pot of beans is all about the timing and tasting every so often to get flavors where you wanted. Now I want to cook me some beans in the old cast iron kettle pot. The flavors are so much better in cast iron!
Rice was always cooked separately and added to beans last ten minutes put in a bowl and putting beans over them.
Very smart Grandma you have! Thanks for sharing this delightful story--full of great ideas.
First time I’ve watched a video from you. Thought you did a great job! I hit liked and subscribed!
Awesome! Thank you! And welcome.
Kudos for taking the basic ingredients & actually constructing a real life soup that’s palatable, easy and nutritious for a bag meal!
Love your videos!!
Thank you so much!