I do not like rice and I found this Survivor Soup that has both beans and rice. Preppers have long stored beans and rice but what do you do with them was always my question. I have lots of pinto beans but I really like this combo that will help add variety to your diet. Recipe #1 Rice & Beans Soup by Seasoned Citizen Prepper Measure out 8 oz (1 cup) of rice 2 oz (1/4 cup) of red kidney beans 2 oz (1/4 cup) of pearl barley 2 oz (1/4 cup of lentils 1 oz (1/8 cup) of split green beans 1 oz (1/8 cup) of chick peas/garbanzo’s Chicken Bouillon and Salt Optional but highly recommended! Put the ingredients into 6 quarts of water, bring to a boil and then simmer for 2 hours. When I cooked this it didn’t thicken up for me in two hours, but once I turned the burner off and let it sit for a while it did thicken up into a very hearty soup! If you decide to make this soup, I would suggest going to 1/4 to 1/2 of the recipe and adding liberal amounts of salt and chicken bouillon. Think of it as a very hearty chicken and rice soup with beans, etc. adding protein. This is a very basic recipe that you can add nearly any meat, including jerky, too. It will fill your belly and stick to your ribs. MsKYprepper said it is especially good with cornbread. I bought all of the ingredients (3 lb. bag of rice and 1 lb. bags of the rest) for <$10 at Walmart – purchased in larger quantities, it would cost far less for the same amount, but I wanted to try it before I committed myself to larger quantities, and I’m glad I did! If necessary, I’m pretty sure it would feed us (2 adults) for at least a week, maybe two! No, it may not have all the calories you need, but it is meant to be a base for your foraging other foodstuffs from your garden or wherever. Please follow the link for the pictures and other info- SURVIVAL SOUP: Recipe #1 Rice & Beans I am sure you can vegetable or beef bullion but I know in my family the kids prefer the chicken.