Garden Vegetable Soup With Beef

Recipe Ingredients

2 oz	56g	Freeze-dried beef
4 oz	113g	Textured veg. Protein - beef
		Flavored - (tvp)
4 oz	113g	Pasta shells
1 oz	28g	Freeze-dried peas
1 oz	28g	Freeze-dried carrots
1 oz	28g	Freeze-dried corn
3/8 oz	10g	Freeze-dried green beans
1 tablespoon	15ml	Instant minced onion
2 tablespoons	30ml	Dried parsley
1/4 cup	15g / 0.5oz	Tomato crystals
4		Beef bouillon
1/4 cup	59ml	Bouillon granules
1 teaspoon	5ml	Basil
1/8 teaspoon	0.6ml	Garlic powder
2		Vegetable beef broth soup
3 oz	85g	Parmesan cheese - grated
7 cups	1659ml	Water - as needed

Recipe Instructions

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.

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

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