Garden vegetable soup with beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Freeze-Dried Beef, |
| 4 | ounces | Textured Veg. Protien, Beef |
| 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 | Beef Bouillon, | |
| ¼ | cup | Bouillon Granules |
| 1 | teaspoon | Basil |
| ⅛ | teaspoon | Garlic Powder |
| 2 | Env Vegetable Beef Broth | |
| Soup -- making 20-24 oz | ||
| Each | ||
| 3 | ounces | Parmesan Cheese -- grated |
| 7 | cups | Water -- as needed |
| Or | ||
| Or | ||
Directions
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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