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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