*  Exported from  MasterCook  *

                     Garden Vegetable Soup With Beef

Recipe By     : Backpacker's Cookbook by Margaret Cross and Jean Fiske
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       oz           Freeze-dried beef
   4       oz           Beef flavored TVP(R)
   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 cubes -OR-
     1/4   c            Bouillon granules -OR-
   2                    Env vegetable beef broth soup
                        - (making 20 to 24 oz ea)
   1       ts           Basil
     1/8   ts           Garlic powder
   3       oz           Parmesan Cheese -- grated
   7       c            Water -- as needed

 Package all ingredients together, except the cheese, which is bagged
 separately.

 To prepare, put ingredients, except cheese, in the pot. Add 7 cups
 cold water and heat, covered, to boiling. Reduce head and simmer 10
 to 20 minutes, or until vegetable and meat are the correct
 tenderness.

 Add more water if soup is too thick. Add cheese on top of each
 serving.

 Yield: 8 to 9 Cups


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