Scotch Broth


Sold by the bucket, premixed

8 in stock



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8 in stock


Have you heard of a hearty bean and grain stew called Scotch Broth? Well it’s amazing because it will feed a family of four for a YEAR for about $100! It’s nutritious too. The below recipe fills FIVE five-gallon buckets that can be stored in a closet. If you are short on food storage, this Scotch Broth is the easiest way to catch it up quickly with little money. Chicken or beef bouillon, chunks of meat, vegetables and spices would make it even better. This would be great for anybody who needs food storage, has family members that need food storage or would like to have something hearty to hand out in times of need. Winco carries everything you need but Costco carries much of it too.  Get yourself some Scotch Broth!

Here are the ingredients.

100# White Rice

25# Barley

25# Lentils

25# Red Kidney Beans

6# Garbanzo Beans

6# Green Split Peas


Take 16oz (about 2 cups) of the dry mixture and put in about 6-7 quarts of water (tsp. of olive oil or butter to prevent soup boiling over) and add 3 tablespoons (or to taste) of powdered soup stock. We like to use chicken stock.
Then add any veggies, meat, & seasoning you like (if available). (We like to also put in lots of garlic) (DO NOT USE ONIONS – they’ll spoil the mixture).
Bring to a boil and let simmer for two hours and you have enough soup for two days for 4 people. The smaller beans melt as the larger beans get soft making a hearty stew that will fill your belly.

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

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

If there is any mixture left on the third day, just add the new mixture to it. You will need less of course, but you’ll get to know how to gauge things as you go along catering to the requirements of your own little family.” “ONIONS>>>Re: onions… They ferment too quickly, and cut down the amount of time you can safely store already cooked soup.

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

If you’ll be having it only one night in a row, feel free to mix in any meat, potatoes, onions or anything else you might enjoy and have on hand. This is a hearty stew.

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

Along with the basic recipe there are also other suggestions to make this truly an excellent source for your long term food storage. One thought that I had was that this would be a good way to have some “charitable” foods on hand. You could package it into smaller containers (1 or 2 pounds) and have a few meals on hand for the less fortunate. Another idea would be to make up a batch and dehydrate it. You would have a fast and tasty “Instant Soup”.