This recipe is stolen from another board (thanks, Dennis!) under the heading "Scotch Broth". I'm not sure if it has anything to do with Scotland, but it seems to be a good way to put up a goodly supply of food at a reasonable price. I'd probably make it up in smaller batches, starting with a small batch just for the family to try out. A year's supply of food where the kids say "ewwww, yetch!" every time it's served is probably not a great idea! I'd also suggest storing the mix in 1 qt canning jars, since rodents can gnaw through anything plastic.

SCOTCH BROTH MIX

You'll need a large and long container, - we use the Rubbermaid ones which are approx. 4ft x 2 ft long. This will allow you to make up *batches* of 176lbs of soup mix at a time, which you then package in Mylar Bags w/oxygen absorbers, heat seal (we have a steam iron and a plank of wood 36" x 20" which we just smooth the bag out across and iron shut for a vacuum seal) and store in smaller Rubbermaid containers which each take the 176lbs you'll be packaging. The ones we use say they will hold 26 gallons (volume) and they cost about $6 each here. Not much more than a cardboard box from U-Haul.

You'll need to make it in 12 batches, - it's hard work to mix.
For each batch you'll need...

4 x 22lb (or 10kg) rice (any kind will do).
2 x 11lb (or 5kg) kidney beans
2 x 11lb (or 5kg) barley
2 x 11lb (or 5kg) lentils (yellow)
1 x 5.5lb (or 5kg) green split peas
1 x 5.5lb (or 5 kg) chick peas

Method:
Put in two bags of rice to mixing container
Then add each of the other ingredients 5kg at a time, mixing as you go. (Use surgical gloves or you'll have no nails left, LOL!).
When you have all the other ingredients mixed in with the first two bags of rice, add the last two bags of rice and *REALLY* mix well or you'll get all rice on the bottom of your mixture.

Then take 3 *large size* Mylar Bags and start scooping in mixture. We just use a 2 quart juice jug for a scoop. When you have it 2/3rds filled, add 2 oxygen absorbers and put plank over the mixing container and then spread the Mylar Bag tops over the plank and seal with a HOT steam iron. You should have a 3" seal at least. The mixture will fit nicely into the 3 Mylar Bags and we usually fill them and then seal them all at once so we can get the best seal possible. Then place Mylar bags into your 26 gallon container, label, and put lid on tightly. These are Rodent Proof and can be stacked three high. They should be kept in a cold dark place and they will keep for 20 years at least stored this way.

MAKING SOUP:

Take 12 oz of the dry mixture and put in about 6-7 quarts of water (with a nut of butter or a tsp. of olive oil to prevent soup boiling over) and add 3 tblspns (or to taste) of powdered soup stock. We like to use chicken stock.

Then add any veggies, meat, & seasoning you like. (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.

On the second day you'll need to add some more water (it thickens in the fridge overnight) and another tblspn 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.

We make our own bread and have a thick slice fer dunkin' with a large bowl of this delicious soup and it serves as a main meal. You are FULL after just one (large size) bowl of this stuff.

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.

If you make up one batch at a time, it'll cost you approx. $125 for all the ingredients, including 3 x 10lb canisters of powdered soup mix. (One for each Mylar Bag). That's very doable I think, and in no time you'll have your 12 batches or 2,112lbs of soup mix. (Do it over 12 pay-days, and if you are paid weekly, - you'll have your 10 year supply in just 3 months).

We buy ours all at once and just take a weekend and get it over with, - the packaging I mean. I get my Rubbermaid containers from Wal-Mart, both the long ones for mixing, and the small ones.

If you are going to store your soup mix in a garage, you might want to get those rolling Rubbermaid Garbage cans and use these instead of the 26 gallon containers. They have locking lids, can be wheeled around and are water and Rodent Proof. Only RUBBERMAID products *guarantee* that they are Rodent Proof, so I rarely buy anything else. The Rubbermaid Garbage cans are twice as expensive as the 26 gallon containers, and can't be stacked, but if you have a lot of room in your garage and don't like lifting, they may be the best choice for you. Remember, - either way, you'll have 12 containers with 176lbs of soup mix in each. They don't need to be rotated.

Sounds like a lot of heavy mixing.

Where'z the Scotch?

That looks like a hearty rich soup. The mix would ensure a goodly amount of protien as well, and it's good to be able to make it in large amounts, both for eating and for storage.
However, traditional Scotch broth has no beans in it. It does have barley (a traditional scots grain) and occasionally split peas. It's a long simmered broth with only tiny bits of meat (usually lamb, but I prefer beef). After it's long simmer, it can be strained through a strainer to make it more broth than soup (don't take out anything, just push it thru the strainer)
another occassional ingredient I found in scotch broth: turnips or rutabega (blech)

On another note, barley soup or barley water was an old fashioned item given to sick people. It supposedly strengthened them and provided good nutrients while being easy to digest.