*  Exported from  MasterCook  *
 
                      GARDEN VEGETABLE SOUP WITH BEEF
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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