$300 for 1 year of food for family of 4



We have learned how to add enough food to my storage to feed a family of 4 (2 adults and two kids) for a year!  This is a combination of legumes, grains, beans etc that provides balanced, nutritious meals daily very cheap.  The thing I love about this recipe is that it can be changed in many different ways by adding left over meats, vegetables, dry vegetables, TVP, potatoes, etc.

This recipe has been around the internet for years now, but this is the first time I have seen it.  I have researched for hours on ways to get a year of   supplemental   food storage for $300 for my family of FOUR for a reasonable cost and finally found it, so we thought I would share it with all of our brothers and sisters!

Note: Please feel free to share this with everyone you know. I feel it will greatly benefit anyone that has food storage, struggles with food storage, or is just beginning.  I know for me, the thought of trying to get enough food for a year was so overwhelming, but with this plan, it created a *baseline* for me to build on so I felt secure knowing I had at least some basics to make a meal for my family.  This will last a year if you ration it properly, but you will want/need to add things like meat and other vegetables (canned or dehydrated) to your pot of food.  Lets face the facts, no one wants to eat the same thing over and over day in and day out.  So you will want to build on this once you have it.

I am going to list the things needed and what you are supposed to do so you have an easy list at hand and instructions to add to your buckets.

What you will need:


  • 4 x 22 pounds of rice. Any kind of rice will do.  (Four 20 pound bags + 8 one pound bags) OR two 50lb bags at Sam’s.
  • 2 x 11 pounds of Kidney Beans.  (22 one pound bags)
  • 2 x 11 pounds of barley.  (22 one pound bags)
  • 2 x 11 pounds of yellow lentils.  (22 one pound bags)
  • 1 x 5.5 pounds of split green peas.  (6 one pound bags)
  • 1 x 5.5 chick peas/garbanzo beans.  (6 one pound bags)
  • 30 pounds beef or chicken bouillon.  (or both) It will be added to each batch as you cook it.


  • Four/Five 5 gallon buckets for the rice. (rice usually settles if you shake it down so its give or take here)
  • One 5 gallon bucket for kidney beans.
  • One five gallon bucket for the barley.
  • One 5 gallon bucket for the yellow lentils.
  • One 1 gallon bucket for the split green peas.
  • One 1 gallon bucket for the chick peas/garbanzo.
  • Thirty-two oxygen absorbers

Total of  six 10 gallon buckets and two 1 gallon buckets.

Approximate Cost Where I Live : ( Revised note 2013: The links attached to the items are   not   the cost I paid buying them on sale. I am adding the links upon request of the readers to bulk options of the food items listed. )

  • Rice @ Sam’s: 2 x $16.48 = $32.96 (two 50 lb bags)
  • Kidney Beans  or these   /sale: 22 x $0.67 = $14.74
  • Pearl Barley /sale: 22 x $0.59 = $12.98
  • Lentils   / sale: 22 x $0.45 = $9.90
  • Green Split Peas   / sale: 6 x $0.40 = $2.40
  • Chick peas (garbanzo)   / sale: 6 x $0.58 = $3.48
  • Beef Bouillon: $65.49 (Revised Note 2013: I have been asked about a link to bouillon in bulk.   Here is one option  or this. It is 2 dollars higher per pound due to inflation in 2013.)

Total Food :     $141.95

Total Hardware :   $153.92

Total combined cost:   $295.87

Note: The reason the title says for $300 is to give some room based on cost of living in your area.


  • Put split green peas and the chick peas in a separate 1 gallon bucket, add 1 (Oxygen Absorber) to the bucket, seal.
  • Put Barley, Kidney beans, and lentils in separate 5 gallon containers adding 5  per bucket, seal.
  • Divide rice up in remaining 5 gallon buckets with 5  in each bucket, seal.

How to make your soup:

  • 8 oz of rice
  • 2 oz of red kidney beans
  • 2 oz of pearl barley
  • 2 oz of lintels
  • 1 oz of split green peas
  • 1 oz of chick peas/garbanzo’s
  • Bouillon to taste

Take the 16 oz dry mixture and add 6-7 quarts of water with a spoon of butter or olive oil (optional) to prevent the water from boiling over.  Add 3 tablespoons bouillon or to taste.  Then add any other meats, vegetables, potatoes or seasonings you’d like to.  I personally love to add garlic and Lima beans.  DO NOT add onions.  They will spoil the mixture. Bring to a boil and then let simmer for two hours.  You should have enough to feed 4 people for two days if rationed correctly.

Note:   Onions ferment too quickly and will cut the time you are able to store the already cooked soup mixture. There is always the option of dried onions and you can add it to smaller batches you know will be eaten on the first day.

On the second day you will need to add more water and a tablespoon of bouillon because it will thicken in the refrigerator overnight. Boil for a min of ten minutes to kill off any potential bacteria, especially if you’re not able to store it in the refrigerator because you’re without electricity.

You will be full off of ONE large bowl of this delicious soup.  The kids usually eat about a half a bowl with bread.  That’s what makes it so great.  If able to, bake some bread or corn bread to go with it.

If there is any mixture left on the third day, then just add it to the new mixture you make.  (If making a new mixture on the third day) As time goes by you will learn to tell how much of each ingredient you need to fit your family’s needs.

With the exception of dairy and Vitamin B 12, this should take care of your nutritional needs.  Maybe not all of your wants, but once you get this out of the way, you can concentrate on adding the stuff you want to your food storage knowing you have enough for a year already if you half to use it.

I hope this helps you all to begin or expand your food storage like it has me!

Now for storing up purified water:

 We highly suggest visiting your local dollar store and stocking up on 1 gallon container jugs and filling  them up with fresh purified water and adding a drop of the

55 Gallon Water Preserver Concentrate

(Listed Below), and storing them.

We also suggest these following products:

We also suggest the company at the link below for ordering Prepping food/supplies

Click here to order

What to Always Keep in Your Pantry

These items have lengthy expiration dates, so you can stash them away for long periods of time. Make a list of everything in your stockpile and check expiration dates every 6 to 12 months to keep things fresh. And don’t forget to have a can opener on hand at all times—all that food won’t be of any use if you can’t open it.

• Peanut butter
A great source of energy, peanut butter is chock-full of healthful fats and protein. Unless the jar indicates otherwise, you don’t have to refrigerate after opening.

• Whole-wheat crackers
Crackers are a good replacement for bread and make a fine substitute when making sandwiches. Due to their higher fat content, whole-wheat or whole-grain crackers have a shorter shelf life than their plain counterparts (check the box for expiration dates), but the extra fiber pays off when you’re particularly hungry. Consider vacuum-packing your crackers to prolong their freshness.

• Nuts and trail mixes
Stock up on these high-energy foods—they’re healthful and convenient for snacking. Look for vacuum-packed containers, which prevent the nuts from oxidizing and losing their freshness.

• Cereal
Choose multigrain cereals that are individually packaged so they don’t become stale after opening.

• Granola bars and power bars
Healthy and filling, these portable snacks usually stay fresh for at least six months. Plus, they’re an excellent source of carbohydrates. “You can get more energy from carbohydrates without [eating] tons of food,” says Andress.

• Dried fruits, such as apricots and raisins
In the absence of fresh fruit, these healthy snacks offer potassium and dietary fiber. “Dried fruits provide you with a significant amount of nutrients and calories,” says Swanson.

• Canned tuna, salmon, chicken, or turkey
Generally lasting at least two years in the pantry, canned meats provide essential protein. Vacuum-packed pouches have a shorter shelf life but will last at least six months, says Diane Van, manager of the USDA meat and poultry hotline.

• Canned vegetables, such as green beans, carrots, and peas
When the real deal isn’t an option, canned varieties can provide you with essential nutrients.

• Canned soups and chili
Soups and chili can be eaten straight out of the can and provide a variety of nutrients. Look for low-sodium options.

• Bottled water
Try to stock at least a three-day supply–you need at least one gallon per person per day. “A normally active person should drink at least a half gallon of water each day,” says Andress. “The other half gallon is for adding to food and washing.”

• Sports drinks, such as Gatorade or Powerade
The electrolytes and carbohydrates in these drinks will help you rehydrate and replenish fluid when water is scarce.

• Powdered milk
Almost all dairy products require refrigeration, so stock this substitute for an excellent source of calcium and vitamin D when fresh milk isn’t an option.

• Sugar, salt, and pepper
If you have access to a propane or charcoal stove, you may be doing some cooking. A basic supply of seasonings and sweeteners will improve the flavor of your food, both fresh and packaged.

• Multivitamins
Supplements will help replace the nutrients you would have consumed on a normal diet.