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Garden Vegetable Soup With Beef

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      Title: GARDEN VEGETABLE SOUP WITH BEEF
 Categories: Beef
      Yield: 4 Servings
 
      2 oz Freeze-Dried Beef,
      4 oz Textured Veg. Protien, Beef
           Flavored -- (TVP)
      4 oz Pasta Shells
      1 oz Freeze-Dried Peas
      1 oz Freeze-Dried Carrots
      1 oz Freeze-Dried Corn
    3/8 oz Freeze-Dried Green Beans
      1 tb Instant Minced Onion
      2 tb Dried Parsley
    1/4 c  Tomato Crystals
      4    Beef Bouillon,
    1/4 c  Bouillon Granules
      1 ts Basil
    1/8 ts Garlic Powder
      2    Env Vegetable Beef Broth
           Soup -- making 20-24 oz
           Each
      3 oz Parmesan Cheese -- grated
      7 c  Water -- as needed
           Or
           Or
 
  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
 
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