We are on the cusp of a massive food revolution in the nation and the world.
As preppers we know the value of shelf stables foods that can last for decades. When the news gets crazy nothing feels better than knowing your family can eat even through intense social upheaval.
I want to share with you my recipe for a 30-year survival soup that can be stored in a mason jar or even in Mylar bags. This soup mix is healthy, flavorful, and very easy to prepare. Once stored it will last 30 years,
Make The Bean Mix
This bean mix can be prepared and then stored in Mylar bags for the long term. Mark your bags bean mix so you know what you have in there.
This will give you the ability to throw this soup together long after supermarkets are offline.
Related: Looming Grain Shortage. Do This Before It’s Too Late
- 32 ounces green split peas
- 16 ounces dried green lentils
- 16 ounces dried black beans
- 16 ounces dried pinto beans
- 16 ounces dried navy beans
Make The Spice Mix
Mix the following ingredients together.
- 1 ½ cups of bouillon
- ½ cup dried onion
- ¼ cup paprika
- ¼ cup turmeric
- ¼ cup ground ginger
- 2 teaspoon ground black pepper
- 2 teaspoons of sea salt
Fill small Ziplock bags ½ a cup of spice mix. These are going to go into your mason jars atop the bean mix.
You need to cook the beans separately, so it is important to keep the spice mix separate from your beans. If you cook beans from the raw state with salt, then it can make them very tough.
Filling The Mason Jars
Each jar is going to get 2 cups of the 5-bean mix and a Ziplock with ½ cup of spice mix.
Preparing The 30 Year Survival Soup Recipe
Ingredients:
- 2 cups of 5 bean mix
- 6 cups water
- 1 Ziploc or ½ cup of spice mix
Instructions:
1. Start by soaking your 5 bean mix overnight. This will make the bean cooking process much quicker. Cooking the beans will be the longest part of the recipe.
Related: Canning Mormon Beans For Long Term Preservation
2. In the morning rinse your bean mix and put in a pot with at least 6 inches of water above the beans and cook 1 ½ hours. The beans should be tender at this point. It is best to let them cool in the pot before adding them to the soup. The cooking process will continue in hot water.
3. Add four cups of water to soup pot and then dump in the remaining ingredients. Bring this mix to a simmer and stir along the way. Once this soup base is simmering you can add the beans in and let simmer another 10 minutes.
4. If you have something like salt pork or country ham that can be added to this soup at the end.
30 Years Shelf-Life Survival Soup In Mylar
Mason Jars with soup mix in them look great. They stack on shelves easily and can become a quick solution for dinner. They are also impressive gifts.
However, if you were so inclined and planned to cook for large groups post collapse then you could consider an even larger storage system like Mylar bags.
1 gallon Mylar bags would be a great size for this, and they could be labeled and dated so that you can distinguish between your spice mix and your bean mix.
Another method would be to store your bean mix in the 1-gallon Mylar bags and throw a smaller Mylar bag filled with the spice and soup mix inside.
Related: How To Repackage Foods in Mylar Bags With Oxygen Absorbers For Long Term Survival
This way you could tear open the larger bag, cook your beans, then tear open the spice and bouillon mix and use that to complete the soup.
Either way, if you include oxygen absorbers in this mix then you will be able to store these Mylar bags in five-gallon buckets until the end of time! This mix will quite literally last forever.
For preppers like us there can never be enough ways to use dry beans. They are one of the ultimate survival foods and this flavorful soup turns the humble bean into something delicious that can be prepared easily.
Whether you decide to store this 30-year survival soup in jars, larger Mylar bags, or both, you are going to be putting long term food storage on your shelves at home that will see you through most any disaster.
Don’t forget to tailor this recipe to your taste. I have given you a spice mix that I enjoy, and this recipe is tasty. That said, if you hate the taste of ginger then omit that and add spices that you like to the mix. Spices are merely there to add flavor and some health benefits.
You could even add some fresh herbs to the soup when you serve it, should you have fresh herbs in your garden. Some chopped fresh parsley or torn basil would be great in this soup.
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sorry folks – this article shows a total lack of actual experience with long term food storage and worse yet cooking experience using those foods >>>
even the total neophytes to storage must realize that different foods store better than others – it’s especially true with dry goods food like beans – different bean types and you get mixed results >>> can’t be mixing beans that require different prep and cooking requirements – beans that get beyond cooking entirely and can only be ground for bean flour ….
and it’s basicaly the same with that spice mix – bouillon is a meat product – shortest storage longevity of anything in the spice category – it’s not lasting 30 years no matter how you pack it – salt is about the only mentioned ingredient making that trip ….
you store those different dry beans – especially the split peas – in bulk 5 gallon buckets using the mylar & 02 absorber pack method – open them in SHTFtime and using mixed colored Gamma lids create a contaminate free kitchen pantry – you prep the goods as needed and check the results before either cooking or mixing to cook ….
spices – you need to rotate – most likely 10 years max even using mylar and absorbers – just no storage longevity there ….
What happens when we can’t get the Mylar and O2 absorbent packets and no dry ice?
Has someone researched what are the alternatives?
There are a lot of previous posts here, was there a post on this?
What nut job did a thumbs down?
This guy was asking legitimate questions, might be a Nancy boy that is overwhelmed. Can’t answer simple questions to help out their fellow prepper.
Got to be a troll.
I’d say the back up to not being able to long term pack this stuff… is to grow it so you don’t need long term storage.
If you can work out how to grow a good variety of beans, succession planting, store them safely for a year/until next harvest, and seed save… then your storage needs change rapidly…
Alternatives are: solar drying, root cellar and other temperature and humidity controls, canning/heat treat sealing and fermenting. None of which will give you decades of storage, but this method here is only good for a few years anyway (not the thirty they suggest).
Who cares if the ingredients for the recipe will last for 30 years or 5 years. The recipe sounds great and I am going to try it next week.
@Illini Warrior: NOT all bouillon is meat based, there is also a vegetable based one. Right now, I’m making a mushroom based bouillon … but it is true, that you can’t leave meat (Chicken/Beef) bouillon un-preserved by canning or freeze drying and bagging via removal of all air…
Right about the different times for cooking beans vs lentils (lentils cook WAY faster!) Also split peas cook faster than beans
A better idea would be to can your own beans and then either use them from individual beans that you canned, or to make this and can it. (Pressure can only)
Dried beans will reach a point where they are no longer able to rehydrate via cooking!!! Then as mentioned in some comments, they will only be able to be used by grinding for flour.
What would happen if you added rice to the mix? How long would that last? I liked the article..
Now is the time to do your research, maybe try doing your experiment on that. Check the results on a short term of one month to a year. That’s unless the great collapse happens tomorrow. Then you can post the results for the preppers to learn, thanks.
Beans DO NOT last 30 years!!! My bean storage went bad after 10 years!! All they were good for was grinding to make bean flour!! I would NOT rely on this recipe for a 30 year storage…sorry!! Sounds good but I learned the HARD way!!!
Food storage quality is how we store our food for long term. We tend to set and forget, as life tends to play a role in our daily activities. So we may not be on top of checking our preps as scheduled on paper. In reality we occasionally check once a year if lucky.
That’s the problem with long term survival food companies too. They say the products is good for 25 year time frame. After senior citizens buy and store the food. The real crisis does come at or beyond the 25 year mark of the food kits.
It’s too expensive to rotate out that type of food.
In theory this is great for people with a good income and the food supply chains are still operable .
Are our food preps or prepping in general based on personal what if’s? or based on true survival facts?
What happens if you are allergic to the yeast in this recipe? Cannot work for our family, I am sorry to say. I agree with the other commentators. We stored carefully a 5 gallon bucket of 13 bean soup (all organic beans, too!) and all the bean went “too old to use” within about 8 years! I may try to grind them someday for bean flour. THAT, at least, could add nutrition to other recipes, in a SHTF scenario!
Did you find on another website, what alternatives other preppers use. What is a yeast substitute if we are allergic to yeast, thanks.
On the beans, has anyone tried to plant those beans for a fresh crop?
Google it
I think I’d go with mushroom powder and soy personally (but not US soy, non of that GM shite), sunflower seeds might be good too.
Another great recipe post. Post more long term food recipes.
It’s good we have these type of articles coming as our economy is being steered into the digital dollar of control. Like the Canadian Bacon government did to the trucker protesters. Financial bank systems were turned off they could not get fund to eat.
Long term food stores are the possible way for future preps.
Survival food is getting expensive to buy.
On another post someone mention Dark Future by Glenn Beck the mechanics of the coming system.
A companion book, You will own nothing – Carol Roth tells what life will be like. Both good companion books.
Like others that have posted what are we really prepping for?
A digital currency controlled society, a food shortage crisis? Or worse?
Has our prepping mindset change from what we originally intended to prep for?
Have other preppers changed their mind on how we prep with the current moment’s notice, impending change?
great recipe word of warning do not use Hard water (water with a lit of calcium) you will cook them for 12 hours an will still be hard and crunchy. found out while living in west texas had so much menerals water was cloudy.
Yes if you have hard water and no other option, add baking soda to the water. If memory serves, I think it’s a quarter cup of baking soda to a half gallon of water.
Forgot to add, you can use the baking soda and water for your soaking water.
The reason we prep, is about the nutjobs that keep voting in the sad demoncrats economic policies.Socialism, Marxism, Communism, any ism sucks dill-weed. Even the peter puffers would agree, something has to be done in this next election. Our country’s coming presidential election will be another sham of no return.
We don’t have to live by the elites rules, letting their digital currency bank system rule us.
People are really stupid in what their image of America is. Most of the new generations are taught to believe America is totally bad and racist.
We are a great country, it’s the Marxist blinders many have been convinced we’re all bad.
Why should we have to prep? Why not send all those political, activists who hate America away. They get a one way ticket only to their socialist country of choice. We keep all their possessions, checking, savings, stocks, bonds to pay down the trillion’s of dollars they borrowed. That the American taxpayer never subscribed to.
Make them prep for their travel, the clothes on their backs, one copy of the Constitution and a Bible. Boot their butts out the back of a C130, 5 miles out from shore as punishment.
Why should have to prep, take back America once again. We are tired of fear mongering and what the liberals want from us and this country.
We don’t need to accept their one world digital currency and be vegetarians eating live insects for food.
While they continue to pollute the sky in private jets, drive SUV’s, eat stakes from Bill Gates farmlands. While we have to learn ti live with EV’s made of China crap electronics.
Aren’t you all about feed up with what they want us to do, then what we want to do?
We have to deprogram many useful idiots that have bought into the climate change, green energy. China is who benefits from all this chaos here in America.
Don’t forget those Marxist want our gas stoves, wood fired pizza ovens.
We really think those elites that hate America are going to be on the same economic standards? No way, Jose. They only want power and control you, me, us for fun.
It’s time they go on the run, live on the streets, it’s their turn now!
I’m liking this ‘meal’ a lot more than a lot of other prepper meals. It is a healthy solid whack of nutrients and protein and fibre… A lot of preppers rely on cheap carb bulk – rice, corn, flour products (pastas and breads) and other nutritionally and energy cheap foods.
Ok… so this one the spice flavouring won’t last for me… and it lacks obviously a lot of fresh food … but if you were in a bunker this would beat oat porridge hands down.
I have to say…. if you were in a desperate position, the lentils will break down but still give nutrients and fibre to the dish but it’s still a decent option. I’m going to mylar bag them with a spice mixture in a separate bag with the date. Worst case scenario, it’s something that you can add any fresh herbs, meat or veg to in order to make a meal (ditch the season if it’s been too long but that could be replaced with a stock or fresher boullion and spices).
I made this tonight, so I’d know if I’d like it before I put it in long-term storage. It’s good with the ginger, but I may reduce it. I added a little garlic powder, too. Also, I split the paprika between regular paprika and smoked paprika. It’s VERY tasty!