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