Garden Vegetable Soup With Beef

Ingredients

55 gr freeze beef
110 gr textured ve protien
1 flavored
50 gr pasta shells
24 gr freeze peas
16 gr freeze carrots
18 gr freeze corn
12 gr freeze green beans
6 gr instant onion
3 gr parsley
40 gr tomato crystals
4 beef bouillon
1/4 bouillon granules
1 gr basil
1 gr garlic powder
2 env vegetable beef broth
30 gr parmesan cheese
1,700 ml water as needed

Instructions

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