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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