Garden Vegetable Soup With Beef
Ingredients
2 oz freeze beef
4 oz textured ve protien
1 flavored
4 oz pasta shells
1 oz freeze peas
1 oz freeze carrots
1 oz freeze corn
3/8 oz freeze green beans
1 tb instant onion
2 tb parsley
1/4 c tomato crystals
4 beef bouillon
1/4 bouillon granules
1 t basil
1/8 ts garlic powder
2 env vegetable beef broth
3 oz parmesan cheese
7 c 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