Garden vegetable soup with beef

Yield: 4 Servings

Measure Ingredient
2 ounces Freeze-Dried Beef,
4 ounces Textured Veg. Protien, Beef
\N \N Flavored -- (TVP)
4 ounces Pasta Shells
1 ounce Freeze-Dried Peas
1 ounce Freeze-Dried Carrots
1 ounce Freeze-Dried Corn
⅜ ounce Freeze-Dried Green Beans
1 tablespoon Instant Minced Onion
2 tablespoons Dried Parsley
¼ cup Tomato Crystals
4 \N Beef Bouillon,
¼ cup Bouillon Granules
1 teaspoon Basil
⅛ teaspoon Garlic Powder
2 \N Env Vegetable Beef Broth
\N \N Soup -- making 20-24 oz
\N \N Each
3 ounces Parmesan Cheese -- grated
7 cups Water -- as needed
\N \N Or
\N \N Or

1. Package all ingredients together, except the cheese, which is bagged separately. 2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and heat, covered, to boiling. Reduce head and simmer 10-20 minutes, or until vegetable and meat are the correct tenderness. 3. Add more water if soup is too thick. Add cheese on top of each serving.

Makes 8-9 cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

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