Recipe - Garden Vegetable Soup With Beef

2 ounce FreezeDried Beef,
4 ounce Textured Veg. Protien, Beef
Flavored (TVP)
4 ounce Pasta Shells
1 ounce FreezeDried Peas
1 ounce FreezeDried Carrots
1 ounce FreezeDried Corn
3/8 ounce FreezeDried Green Beans
1 tablespoon Instant Minced Onion
2 tablespoon Dried Parsley
One fourth cup Tomato Crystals
4 Beef Bouillon,
One fourth cup Bouillon Granules
1 teaspoon Basil
1/8 teaspoon Garlic Powder
2 Env Vegetable Beef Broth
Soup making 2024 oz
Each
3 ounce Parmesan Cheese grated
7 cup 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
1020 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 89 cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip