However, there is no need to toss the entire batch. So, as long as you separating the dried spices from the beans and rice, the above recipes should last a minimum of 2 years, depending on the spice. Spices – most ground, dried, or whole spices are good for 2-5 years.White rice – 4-5 years, unless vacuum sealed (then about 10 years).Dried beans – 10 years to indefinitely (depending who you believe).Keep in mind the shelf life for all ingredients that you add, such as: But, I would then also add more seasonings as well. If you prefer a more brothy soup, add an additional quart of water in the beginning. Then add the rice, and simmer for another 20 minutes, or until done. Cover and simmer on a low heat, until the beans are soft, about 1 to 1.5 hours. Empty your seasoning packet, a little at a time if you prefer to taste as you go. Pour the water into your pot and place on a heat source. To make an individual pot of soup from this recipe, you will need the ingredients in the jar, and at least 3 quarts of water. Separating the spices also allows you to remove expired seasonings and replace them. Place the seasonings and bouillon you choose into a little baggie. The reason to separate the rice and seasoning is because the beans need to cook much longer than the rice, and this will allow you to add the rice later avoiding mushy rice. Put 1-1.5 cups of rice in a baggie, then add the bag to the jar, leaving enough room to add a baggie of seasoning. The prep is the same for both size batches, and is as follows:
#SPIKE SEASONING RICE RECIPE HOW TO#
Related: How to Make Portable Soup Prepping For Storage Now, that you have an idea what goes in it…what is the best way to store it? If you like spice and bold flavor, add more according to your own liking. For the record, this is a relatively bland batch of seasonings. *The seasonings I chose (per quart jar) was 2 bouillon cubes, 1 teaspoon of salt, about 1 tablespoon of dried onions, about 1 tablespoon of dried celery flakes, 1 teaspoon tarragon, 1 teaspoon of black pepper, and 2 teaspoons of garlic powder. This all fits in 2 individual quart jars. Seasonings of choice (example: garlic, salt, pepper, cumin, oregano, or other dried spices and herbs).30 pounds of dry bouillon (chicken, beef, or vegetable).6 1-pound bags of chickpeas (Garbanzo beans).First, the basic recipe for the large batch: I will be demonstrating the smaller batch in photos. The cost will depend on what you add or omit, as well as the cost of groceries in your area. I’m also going to share a much smaller batch that can be made for around $10-15, give or take a couple dollars. Based on a 2000-calorie per day recommendation, and assuming it’s the only available edible item in sight, it’s approximately 90 days worth of meals for one person. The first instructions I am about to share is for a large batch, which makes it appealing to preppers for survival because it makes about 270 meals for under $300.
#SPIKE SEASONING RICE RECIPE FULL#
Or, you want it spicy and full of robust flavor? Add your choice of seasonings to the jar, which I will get into greater detail further down in the article.Īnother way to adapt this recipe is the batch size. Once it’s in the jar and stored, you will only need water and heat to have a hearty bowl of soup loaded with carbohydrates and proteins.Ī great perk of this recipe is that it’s highly adaptable. I wanted to share this bean and rice survival soup recipe, because it’s an inexpensive and easy one to prep, store, and make when you’re ready to use it.