Frugal Friendly Foods: Survival Soup Better Known as Scotch Broth

[@TheProvidentPrepper]

Wallaby Mylar Bags bit.ly/3fmgEqD. Use the promo code PROVIDENT5 for $5 off. Stainless steel pressure cooker amzn.to/36oknAR Instant Pot amzn.to/3JkPMHG The least expensive source to purchase basic dry goods packaged for storage is The Church of Jesus Christ of Latter-Day Saints Home Storage Centers. They carry basic staples like wheat, rice, sugar, pasta, potato flakes, and dry beans. Go here first! providentliving.churchofjesuschrist.org/self-reliance/home-storage-centers?lang=eng The moisture content of Pearl Barley can be found at fdc.nal.usda.gov/fdc-app.html#/food-details/170284/nutrients You can find more details about storing Survival Soup in this post. Survival Soup: Cheap, Balanced Nutrition That Stores For Up to 30 Years theprovidentprepper.org/survival-soup-cheap-balanced-nutrition-that-stores-for-up-to-30-years/ Learn more about storing and cooking beans at TheProvidentPrepper.org Food Storage Experiment - Are 29-Year-Old White Beans Edible? theprovidentprepper.org/food-storage-experiment-are-29-year-old-white-beans-edible/ Dry Bean Food Storage Myth - Actual Shelf-Life Revealed theprovidentprepper.org/dry-bean-food-storage-myth-actual-shelf-life-revealed/ Long-Term Food Storage: Creative Solutions to Build a Critical Asset theprovidentprepper.org/long-term-food-storage-creative-solutions-to-build-a-critical-asset/ Jonathan's Easy Whole Wheat Bread Made in a Bread Machine theprovidentprepper.org/recipe/jonathans-easy-whole-wheat-bread-breadmachine/ Solar Ovens: Cooking With the Sun In an Emergency and Every Day theprovidentprepper.org/solar-ovens-cooking-with-the-sun-in-an-emergency-and-every-day/ The Difference Between Short Term and Long Term Food Storage theprovidentprepper.org/the-difference-between-short-term-and-long-term-food-storage/ 8 Enemies Food Storage Enemies and How to Slay Them theprovidentprepper.org/8-food-storage-enemies-and-how-to-slay-them/ Long-Term Food Storage: Best Containers and Treatment Methods theprovidentprepper.org/long-term-food-storage-best-containers-and-treatment-methods/ Packaging Dry Foods in Plastic Bottles for Long Term Storage theprovidentprepper.org/packaging-dry-foods-in-plastic-bottles-for-long-term-food-storage/ Packaging Dry Foods in Glass Jars for Long Term Food Storage theprovidentprepper.org/packaging-dry-foods-in-glass-jars-for-long-term-food-storage/ How to Package Dry Foods in Mylar Bags for Long Term Storage theprovidentprepper.org/how-to-package-dry-foods-in-mylar-bags-for-long-term-storage/ Thanks for being part of the solution! TheProvidentPrepper.org is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies.

[@debbiesykes5491]

Thanks for sharing this I am so happy I have all the ingredients for this survival soup ...

[@marygallagher3428]

The Soup looks delicious. Thanks for sharing the recipe!

[@christinagardener1889]

Kylene, I LOVE your haircut! The layers look great on you!

[@bethbogarde1896]

I am a new subscriber to your channel. You both give such great information, with well-done research, and most importantly hope. Thank you for all you are doing to help us get prepared.

[@teridenos1006]

Scotch Broth was one of my favourite soups growing up in England.

[@stevehartman1730]

Several years ago I bought 2 years dehydrated food from TV Minster Jim Bakker ministries. I ate it all during the covid lockdown and it tasted great. If I ever get a more money I'd like to get 2 more years of it God bless everyone.

[@libertywatts7227]

Thank you for the wonderful idea! I try to make easy meals in jar for my elderly mother. Something she can just pour into a pot of water and cook. I took yalls idea here and made a soup that I knew she would like. 1/3 cup pearl barley. 1/4 cup each green split peas, whole green peas and split yellow peas. 1 tablespoon each dehydrated onions, carrots, and bell peppers 2 tablespoons tomato powder 1 teaspoon each salt and pepper. Pour that into a pot with 6 cups water and 2 vegetable bullion cubes and bring to boil. Reduce heat and simmer until everything is cooked. It took about two hours. And it was delicious. I experimented with using different peas, beans, and lentils. But the ones I ended up choosing listed above seem to all cook around the same time. So you didn’t have to cook any beans separately. I just want it to be super easy for my mom. I made her up about six jars of it and she loves it! So do I ! Thanks again for the great idea!

[@Matt-xj1gk]

I’ve tried this soup. You’re right, rice at the end of cooking. Throw in a small roast or some ham. Along with homemade tortillas. Great!!!

[@philw7174]

Glad to learn about this and get the recipe, thank you Jonathan and Kylene. Wish I had a good recipe to share, sorry. Happy trails!

[@amazinggrace1977]

Awesome idea

[@carolynsteele5116]

This soup is such a great idea, especially putting the ingredients into a jar. I’ve been reading about the Holocaust survivors and their daily bowl of watery soup and cube of hard bread (with sawdust), and wondered what they would give for a bowl of what you just made! Since soup is a major part of my emergency food plan, besides buckets of all the legumes and rice, I store lots of chicken and beef bouillon and dehydrated onions. I also dehydrate packages of frozen mixed vegetables and fresh chopped celery. Instead of the barley I store instant and dehydrated potatoes.

[@fabricdragon]

i dehydrate a lot of mixed frozen veggies and etc, and yes that would be great to add

[@CFord-wu3in]

How long do you think the dehydrated mixed vegetables will last just in a jar in the cupboard? I just started doing this.

[@CFord-wu3in]

@@derr2438 Yes, I have a vacuum sealer. Hadn't thought about that. Will give it a try.

[@carolynsteele5116]

@@CFord-wu3in I put a fresh oxygen absorber in the jar so I expect it to last a few years. It’s also in a dark, cold room.

[@CFord-wu3in]

@@carolynsteele5116 Good! Thanks!

[@citygirlhomestead]

wow that is great wonderful idea

[@JoanWakefield]

This reminded me of a time when we were snowed in, which was normal from September to May, my dad had go horseback to pickup the groceries from the logging train. Mom had ordered beans,rice black-eyed peas,and macaroni. Dad put everything in the saddlebag to bring home. Everything was in a celifane bag that broke open. At first mom would dimp out some ands sort out what she planned to cook for the day, after a couple of months she just dipped out a cup full and cooked it all together 😂.

[@CatalinaCocinaJaivaenRecetas]

Magnífica recomendación

[@robininva]

I love the LDS food storage center. We have one 15 min from our home and it helped me get started in preparedness. Cannot say enough positive things about the process, the people and the product. All… A+

[@sielorstout1213]

Lucky you. They sent me food that was scheduled to expire 3 months away.

[@dlsmith27]

@@sielorstout1213 was it pancake mix? Most of their foods last 10-25 years. Pancake mix has baking powder that will lose its oomph quickly. It’s still safe to use, but you have to add some fresh baking powder when you mix it up. We prefer to store pancake ingredients separately.

[@Clarinda787]

I paint my jars black with blackboard paint. Then I can use chalk to mark the jar. Cover the chalk with a strip of clear tape to keep it from accidentally getting wiped off. Easy to remove the tape, wipe the chalk and remark when reusing jar for something else.

[@Brembelia]

The only "Scotch broth" soup I've ever known was a lamb based soup with pearl barley, carrots, onions, celery, and chunks of red potato. Never heard of a meatless Scotch broth.

[@EvBarney]

Intersting, when i was growing up, 'Scotch Broth' was always made with lamb stock. i have to try this as lamb (or mutton) is hard to come by and not cheap!!

[@allon33]

I store Spelt wheat and Rye in my freezer (also Barley and Buckwheat yet not for bread). Stone ground on my hand mill to make the bread flour. Slow sourdough mix for a few days, with added sprouted grain. Slow bake at 150C for 90 minutes in a large bread tin, mix should be very moist, like cake mix. This is survival bread, will last for weeks, can be dried and last longer.

[@allon33]

Elven bread

[@shawnhenry6670]

Similar to the Egyptian national dish Koshari! Been a big fan of this dish since I saw it on the food network. Your soup looks very good one thing I do is buy every different bean and grain I can find and just throw it with rotel/salsa whatever and ginger garlic turmeric and cook it!

[@JaniceCrowell]

I would add my homemade greens powder and/or I would add some dried weeds from the yard.

[@NeighborofKT]

When I was a kid, in the 60s, Campbell's made a soup called Scotch Broth that my brothers and I loved. I was just a kid, but if memory serves me, it was made of barley, celery, carrots, onion, potatoes and mutton. The broth was thin, and greasy, but very flavorful.

[@grassroot011]

I loved it too, also Bean with bacon soup. BY Campbells.

[@ChrisBaker-pg3ty]

Yes! But, alas, there just weren't enough buying it. Miss it.

[@notadoctor8979]

THANK YOU THANK YOU THANK YOU! I am not a great cook and I dont know how to adjust things. I was given a recipe for this in RS and have tried making it a hundred times and it was allllllways GROSS and MUSHY. You have saved my family's taste buds! and THANK YOU for clarifying the calories!

[@tylerandmaren]

I have always thought that this would be a good thing to give to others if they come asking for food during hard times and your suggestion of putting it in the quart jars is a great way to accomplish this! Thanks for debunking the 5 bucket for a family of four for a year of food claim. It did sound too good to be true.

[@witsonsmom729]

My grandma always cooked a lot of soups and stews. They were on a limited budget and due to being older, I always just thought it was easier on their teeth. I would think simple comfort food casserole type dishes like Spanish Rice, Curried Rice and Veggies, or Tuna Casserole would work with Storage staples also. I think it's important to incorporate some Storage meals now so they don't shock the system in a crisis. The Scotch Broth looks perfect for doing that. We need to get back to basics and simplify our meals as it will be easier and save money in the coming days ahead.

[@pamelarising344]

Great recipe! I would also add garlic.

[@OffgridVictory]

The only thing you guys forgot was to start with a stone for that soup 🥣😂. Thanks

[@carolstrickland6979]

Thank you for this recipe. Blessings

[@lyndabuchholz1216]

This is exciting! Rose red has a video on making fast beans that have been cooked and dried and they could be added to the jar and the soup would be a lot faster! I am trying to make up meals for myself since I am lazy about cooking for just me.

[@gailoreilly1516]

You just hit on an important point "lazy about cooking for just me". I just had a bowl of cereal for lunch. It's hard to put several ingredients together for just one person. I have all kinds of food (I can, freeze, vacuum seal) but just can't seem to make real meals for myself.

[@lyndabuchholz1216]

@@gailoreilly1516 It is nice to know I am not the only one. It takes as many dishes to make a meal for one as it does for many and I don't like doing dishes or any other house work. Just lazy I guess. Oh it makes a mess to make a meal too.

[@kimskluckers5665]

I too am single, disabled and very low income. I can alot of soups and meals in a jar. Big mess all at once to save time and dishes later. I still make too much for a dinner so I have plan overs.

[@gailoreilly1516]

@@lyndabuchholz1216 I enjoyed eating some pumpkin pie for breakfast yesterday. I told this to our organist. He said "you have got to be kidding! That's what I did this morning!". I would rather not think of it as laziness, just being practical. That's what I tell myself anyway😄.

[@amazinggrace1977]

Just wondering can you make lentils as a fast bean?

[@johnglad5]

Barley soup and split peas soup are my favorite, you rarely see them. God bless

[@jackpinesavage1628]

I make bean soup, using great northern beans. I measure out one cup of dry beans per person then soak them in a big bowl of water for seven hours. I drain the beans with a strainer. I get a large steel pot 3/4 full of water boiling, then add the beans, boiling the beans for an hour, giving it a good stir every couple of minutes. After an hour of boiling the beans, I drain the water out of the pot with the strainer. I smash up some of the cooked beans to thicken the soup. I dice up some hard summer sausage. I return the beans to the steel pot, adding a can of diced carrots, two cans of beef broth and the diced hard summer sausage. I bring it up to a boil, then let it cool down before serving it up.

[@carolynsteele5116]

Jack Pine Savage , yummm!

[@momchestnutt1540]

Thanks for the math breakdown! Wow. Interesting how you found the facts!

[@jackgoldman1]

You guys are the Rock Stars of the prepper world. Love the way you direct eye contact watching each other speak. Very professional. Love your content because I have an off grid cabin and love storing my food in my off grid cabin. Love your content. Very professional and high quality. Thanks for all your good deeds. Totally right about LDS food. My years supply is LDS. Rice and beans and some kind of other vegetables or stuff. What can go wrong? Eat. Drink. Be merry.❤❤

[@piggyacres]

You could add a little tomato powder to your soup for more flavor too.

[@zs4673]

We don't eat white rice, can we exchange it for brown? Thanks.

[@TheNewMediaoftheDawn]

I make it with just rice instead of barley and use dried split peas, then I add real carrots, potatoes, onions, garlic, all storage crops, and a good stock with a tiny bit of a meat makes it healthiest…🎉

[@grassroot011]

better put those bags of dry beans, barley, rice , peas and such. Sugar too. In a freezer for at least 24 hrs. Kills off any bug eggs before they can hatch out. Many people think the mealy bugs get into the stored foods. They are kind of, all ready in the dry seeds, beans and rice, even flour bags. As soon as you bring them home and not just when you need it.

[@Sarah-zw2is]

If you're gluten free can you swap quinoa, sorghum or millet in place of the barley?

[@shannoncraig509]

What are the cooking times you would recommend if I am soaking the beans? I tried it in the instant pot and it seemed too long (tasted great though). Also do you have times for a slow cooker version?

[@ogcabbage6213]

You should be intaking what you outtake because what happens is you're intaking too much and then you gain weight because your not burning the food as fuel, great video

[@derr2438]

For me, I like the idea of making up the soup in the mason jars. To add fat, if I had it, I'd put a swirl of a good olive oil on top of the soup served up in the bowl, or a pat of butter. ...IF we still had oil or butter! This is yet another very helpful video and thank you as always!

[@rogerjensen5277]

I keep Red Feather canned butter because it lasts much longer than advertised and is a good source of animal fats!

[@derr2438]

@@rogerjensen5277 Yeah I have a case of that too. Should we survive long enough, though, it will be gone. BTW I outta check out the price now. I bet it costs and arm and a leg, or two!

[@_HappierThanEver_]

Here is a version with less carbs and more protein & fat and some vitamins: 1) soak 1 cup of beans and/or split peas overnight. Any type is fine. Consider chickpeas because they provide some fat (and good for those prone to gout) 2) drain beans, add to 8 cups boiling water, keep at low boil for 1 hour 3) add 1/4 cup rice, 1/4 cup barley, 1/4 cup green lentils, 1/4 cup red lentils (red ones make better soup); low boil for another hour 4) add 1 can chicken noodle soup (for flavour, salt and fat), 1 can mixed vegetables (for vitamins), 1 can meat (for salt, fat & protein; use ham, chicken, turkey, tuna, corned beef, whatever) Its still pretty cheap and healthy. I experimented with this during covid lockdown and ate some version of it most days; got into a routine of making today's soup & soaking tomorrow's beans.

[@mkmason2002]

3/4 cup of rice, 1/3 cup of barley, a gallon of water, salt, pepper, garlic salt, chicken broth, lentils, split peas, black beans, northern beans, red beans, carrots, & onions. They didn't name all the ingredients so I guessed what I was looking at. I made a similar recipe and it was delicious. Definitely nutritious and easy to make. PS Kidney beans MUST be well cooked or you can get very sick.

[@trytobetheballpeople]

Actually, rice and beans have all the nutrients your body needs. The one protein beans are missing is found in the rice and your body will make the rest from the rice and beans you eat.

[@leannmendoza3854]

This sounds good, I think I'll try it, thanks! Now...how about your sourdough cracker recipe? I make sourdough bread, waffles, pancakes...anything I can...would love your cracker recipe to add to my repertoire. 💜

[@leannmendoza3854]

@@TheProvidentPrepper thanks!!!😉👍

[@scruffyscrubs5468]

I want to try this! Looks wonderful!

[@GardeningWarrior]

I have such an aversion to kidney beans , I wont even have them in my house but I love red beans and cannelini beans, black beans-anything besides kidney beans..lol

[@diyqueen5812]

How long ago was this recipe devised? 100 years ago?

[@fluffyotter1601]

Thoroughly enjoy your channel 😊 good information! Thank you

[@VernonWallace]

Great idea.

[@laurabrown5983]

wonder if you could put the main stuff in the bottom of jar then coffee filter like a cup with beans in it on top? could mix if turned but might work without putting things in plastic bags

[@michelledee9304]

To make this gluten free, I would use quinoa instead of the barley. Since I am vegan, this sounds really good. I have dehydrated carrots I did at home and will add that to the dry mix.

[@geno5360]

Add some salted or canned meat for protein and fat and you’re set.

[@andrewreaney]

This is definitely an American version of scotch broth. No rice, no black beans, no kidney beans, no chickpeas (garbanzo) are traditionally used, because they would not have been available. Here is a typical traditional mix: 55% Pearl Barley 18% Yellow Split peas 9% Green Split Peas 9% Blue Peas. (Blue peas are the same peas used for Green Split peas, but whole and with the skin left on.) 9% Red Split Lentils

[@dianaross5440]

I love my stove top pressure cooker I just purchased the vesta heater/ cooker & plan on us them together in a power outage.

[@11Aradia11]

🇮🇹 Minestrone Soup 🇮🇹

[@susanm9078]

This sounds yummy. I love chick peas, but my husband not so much. I usually do great northern beans. I keep my chick peas for me!

[@dmckean2061]

Can anyone use the Home Storage Center to purchase food items?

[@dmckean2061]

@@TheProvidentPrepper Thanks for you help. Made it up to Richmond VA Saturday and got my first eighteen #10 cans. Thank you!

[@jimoray3]

I made a chilly and cornbread today from scratch and it was the best ever. It could qualify as a frugal meal with the 4 beans I used, onions, rice, chicken broth and spices with leftover chopped up meatloaf for the added protein. Canned stewed tomatoes too from my pantry. I love your content as I picture the day when everything I use is from preservation. Also on a side note my 21 hens are laying 21 eggs per day and just checked the IFA is getting me 30 broiler chicks as I constructed a partition to protect them from the feisty grown girls.

[@allyrooh3628]

I'm thinking that I would put several kinds of seasonings in the 5lb bucket. You may have the same soup, but you could at least mix up the base flavor. Food fatigue is real.

[@badnomad357]

I didn't know there was a name or formula to it but I was just thinking I need to experiment. I don't have barley but I was going to mix rice, beans, wheat berries and maybe split peas with some different seasoning, bullion and a tin of chicken or tuna and see what works.

[@patriciah1161]

One idea for this recipe would be to use cooked, dehydrated beans. This cuts way down on the cooking time. They basically only need to be rehydrated. Same with the rice. You can dehydrate your rice and it becomes instant rice, quick and easy to prepare.

[@KCMNgardner]

Awesome info

[@kaleahlemon3377]

Hi grandma

[@TXJan0057]

They probably didn't soak their beans so the extra water was needed

[@teridenos1006]

However now I am gluten-free for health reasons (auto-immune condition). which makes barley a no go zone. But you know if it were a choice between starving and eating this soup I would eat the soup!

[@maggiepennington5583]

What can be substituted for lentils? I’m on blood thinners and I can’t have them.

[@Utah_Mike]

I store the ingredients separately, I add any and all vegetables that I dehydrated last summer. I might also add some pasta to help with calories. I have also added wheat berries, always trying something different. I grew up with my dad doing some of the cooking, & he grew up dirt poor.

[@fabricdragon]

if you want to make this able to completely sustain life, serve it with either a good bread and butter, or a baked potato and butter. that brings in the fats, and ups the calories. note: i dont suggest surviving on any one meal, but it will work with those additions please note that if you tolerate spicy? (i dont) i have it on good authority that the addition of hot sauces, chili peppers, and other spicy flavors can change this flavor up enough to make it "chili night" one night, and a plain chicken soup the next i will also add in one other comment on storage. bearing in mind that i LOVE barley, it is indeed not the most storage friendly. you can substitute any other grain, in the same way you can substitute beans for beans. i have had this soup made with wheat berries (wheat grains) pre soaked like beans... and i have had this made with whole or... well... groats? oat of some kind. taste wise i strongly prefer barley, but it can be made up with any equivalent amount of grain. a friend told me she made it with just the rice, and figured since she served it with bread it came out even anyway

[@rickican1198]

For a survival broth/soup like this during lean times, add 1 TBS cooking oil or any fat kike Crisco, Corn oil, Vegetable oil, Canola oil, Olive oil to a bowl of soup/broth. This will help add the needed fats and calories you’ll be needing to maintain.

[@chuckbutler8697]

What's the shelf / storage life of bullion cubes?

[@derekrichard9189]

I too use my insta pot a lot but I want too know how to prepare on stove just incase…. My question is what are ideas of things to store in the smaller Mylar bags ? I actually overwhelmed with them

[@derr2438]

How small are the mylar bags you have? I will O2/mylar, say, a pound of this or that (beans, rice, pasta) then put those bags in buckets to protect against mice. Then, I can open just one bag to use, or to share with someone in need. So I will pack 25lb rice in a 5 gallon mylar bag, in a bucket, OR pack smaller amounts in smaller bags. Because mylar bags need add'l storage protection and are difficult to shelve or stack, I am now using more and more mason jars. If you have a freeze dryer, you can pack your FD creations in to the small mylar bags to tuck into a GO bag or backpack.

[@fabricdragon]

i have a new to me instant pot... any chance of sharing "newbie friendly" directions on making this in the instant pot? seriously i have no clue on using that

[@marlonw5053]

Folks (adults) have been known to survive on 500 kcal / day. They don't do too much other than survive on that little of course. BTW instant pot white rice only needs 3 min on high (manual).

[@kimskluckers5665]

I think this would be good with a partial tomato base and diced tomatoes with mixed vegetables. Overall it sounds like a real economical heart nutritional soup. 😋

[@anniegetyrgun8741]

Scotswoman here. You can’t call it Scotch broth if it has things like black beans / chick peas in. Traditionally they would not be available in Scotland

[@brianmahoney4156]

Could you guys make a video about frugal ice cream? If anyone could figure out how to make frugal ice cream it’s y’all.

[@laurieasmus9998]

Do you have a SMALLER batch recipe? I really was hoping for a basic recipe, that could then be adjusted to one's tastes, or adjusted for size of the batch as well. Sort of surprised there is nothing in the comment box from you guys; you're usually so organized. Guess I'll go searching online myself. I used to eat a variation of this soup when I was much younger, that had beef, and barley and vegetables...

[@bethdurbin3203]

@Laurie The comment box has a smaller version...by 1/4 and 1/8 th cups etc. Maybe they added after?

[@rcat32]

He's not chewing the food enough. Digestion begins in the mouth! If you chew each mouthful 33 times , that would be excellent . . . That used to be called Fletcherizing.

[@margarethammond7881]

Thank you I guess I am going to die .

[@fabricdragon]

oh. from experience mixing other stuff (not the soup so much)... a big disadvantage to storing ANY disparate mix in big buckets is that the different materials tend to settle. rice is much smaller and thinner than beans, etc. your soup is unlikely to be evenly mixed after being moved, stored, and shifted over time in a 5 gallon bucket. as far as long term: in addition to the questions about barley... i have often shied away from storing split peas because anything "broken" open tends to make me wonder. i store whole peas... and simply break them/crack them. DO split peas store well?

[@hallard069]

The garbanzo beans\chick peas don't store to well due to their high oil content. years ago A group i was with made up a couple Rubbermaid totes to vacuum pack and after about 5 years the entire batch had a horrible rancid oil taste and smell when cooked. I've made a batch without the garbanzo\chick peas and it's he!d up fine in storage.

[@Bob-67]

A good soup but NOT Scotch Broth.

[@daval5563]

Thank you for your video. It's too bad Ben doesn't like being on camera, I like seeing him doing his thing, even if it's not "his thing" It takes balls to get on camera and I thought he was getting good at it. ... but I know it must be like being "on stage" for the first time and all entertainers know about that one. I used to be an entertainer and hosted an "Open Mic" for years and years. I advertised a venue where anyone and everyone could come and perform on professional equipment and in front of a live audience, their "talent" whatever that talent was. My job as a "Host" was to make everyone feel welcome and when everyone felt welcome, miracles happened. I had professional songwriters use my stage to try out new material. A HUGE band once had a day or two to kill in town and came to the Open Mic and rocked the place down. First timers would say, "But Sir, I feel like I'm going to throw up I'm so nervous". And I'd tell them that it's their energy they are feeling and they could let that energy ride them like a poor thing that deserves to be ridden, OR! They could take "their" nervous energy and redirect it into their performance and show everyone their stuff. Some newbies carried on to become paid professionals entertaining at other locations all over the place. I was blessed and I'm grateful for the experience. So Ben, if you're reading this, it's fine to not like being on camera, nobody likes being on camera at first. .... But you'll never know where the "experience" will take you if you never allow for it. My advice is to (bleep) what others may think of your performance and do it anyway, you never know because you may never have the chance to do such things again by the way things are going in the world. Grab that camera by the tail and hang on for dear life, .... and if you hang on long enough, you'll be riding that camera instead of the camera riding you. Good luck. I cringe every time I hear you say "last 25 years or so" because I'm of the firm belief we'll need our stuff long before we ever hit the 25 years. I pray not, .... Good luck.

[@daval5563]

@@TheProvidentPrepper See? The boy was a natural! lol But he's long gone eh? I say that because every cell in our body replaces itself every seven years, (so I'm told) ... and I ain't the man I used to be, that's for sure. AND! I don't do what I don't like to do either, so his point is valid as far as I'm concerned. I'd tell Ben to follow his own interests no matter what. One's "interests", is one's greatest teacher. True story. And you learn so fast when your interested in something. As for "value" I'm a weirdo with that one. You see, I invest in food knowing that with any luck at all my investments will turn to crap, .... And that's about as valuable as that crap gets. Before I was prepping I was turning my money into crap but a whole lot faster. I spent it on whatever my tiny little stone cold heart desired and that was with a lot of self medication and "distraction", to put it nice. But I was a functional dysfunctional. I kept a car on the road even when I didn't need one. Talk about burning money. Then I tossed my phone. Can you imagine? The gall of me! Denying the phone company their eternal and entitled profits. Drinking, smoking, movies, sunday drives and the car were all next to go and suddenly I was rich. Money to burn here in the Gulag of Poverty. And every cent went to prepping in some form or manner. I mean, it was going nowhere anyway, ... lol I want to be all "hard ass" when it comes to family because I've been gently suggesting they stock up a little. But I know that's not going to happen so it's easier to prep some back for them. Good luck to all.

[@cabinfevernanna5897]

Yuck on Limas or garbanzo beans. Love white beans

[@shannoncraig509]

We have been experimenting with freeze dried beans. So far, the results are good. I wonder if this recipe would work as a freeze-dried meal.

[@gsdalpha1358]

I wondered the same thing!

[@fredross3089]

Too bad the average person May Not purchase barley! Barley has been out of supply since spring 2022

[@brianhunter4714]

looks great but it isn't scotch broth!

[@harrychutney4618]

That’s nothing whatsoever like Scotch broth!