GARDEN VEGETABLE SOUP WITH BEEF

• 2 oz Freeze-Dried Beef,
• 4 oz Textured Veg. Protien, Beef
• Flavored -- (TVP)
• 4 oz Pasta Shells
• 1 oz Freeze-Dried Peas
• 1 oz Freeze-Dried Carrots
• 1 oz Freeze-Dried Corn
• 3 /8 oz Freeze-Dried Green Beans
• 1 tb Instant Minced Onion
• 2 tb Dried Parsley
• 1 /4 c Tomato Crystals
• 4 Beef Bouillon,
• 1 /4 c Bouillon Granules
• 1 ts Basil
• 1 /8 ts Garlic Powder
• 2 Env Vegetable Beef Broth
• Soup -- making 2 0 -2 4 oz
• Each
• 3 oz Parmesan Cheese -- grated
• 7 c Water -- as needed
• Or
• 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