Ingredients
- 4 beef bouillon
- 2 env vegetable beef broth
- 1 flavored
- 1/4 bouillon granules
- 7 c water as needed
- 4 oz textured ve protien
- 2 oz freeze beef (dried)
- 4 oz pasta shells
- 1/4 c tomato crystals
- 3 oz parmesan cheese (grated)
- 1 oz freeze peas (dried)
- 1 oz freeze corn (dried)
- 1 oz freeze carrots (dried)
- 3/8 oz freeze green beans (dried)
- 1 tb instant onion (minced)
- 2 tb parsley (dried)
- 1 t basil
- 1/8 ts garlic powder
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
