Garden Vegetable Soup With Beef Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Freeze-Dried Beef,
4 ounce: Textured Veg. Protien, Beef
Flavored, (TVP)
4 ounce: Pasta Shells,
1 ounce: Freeze-Dried Peas,
1 ounce: Freeze-Dried Carrots,
1 ounce: Freeze-Dried Corn,
3/8 ounce: Freeze-Dried Green Beans,
1 tbsp: Instant Minced Onion,
2 tbsp: Dried Parsley,
1/4 cup: Tomato Crystals,
4: Beef Bouillon,
1/4 cup: Bouillon Granules,
1 tsp: Basil,
1/8 tsp: Garlic Powder,
2: Env Vegetable Beef Broth,
Soup, making 20-24 oz
Each,
3 ounce: Parmesan Cheese, grated
7 cup: Water, as needed
Or,
Or,
Directions:
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 : "Backpackers Cookbook" by Margaret Cross and Jean
Fiske
Source from luhu.jp
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 : "Backpackers Cookbook" by Margaret Cross and Jean
Fiske
Source from luhu.jp
Tags
Beef