Backpacker's Garden Vegetable Soup with Beef

Name: Backpacker's Garden Vegetable Soup with Beef
Yield: 6
Cuisine: Fusion
Ingredients: beef; textured vegetable protein granules; pasta shells; green peas; carrots; corn; green beans; onion, dried flakes; parsley leaves; tomato crystals; beef stock; beef bouillon granules; basil; garlic powder; beef stock; parmesan, parmigiano-reggiano cheese, grated; water

Submitted by gin

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

OUNCES BEEF
freeze dried

OUNCES TEXTURED VEGETABLE PROTEIN GRANULES
beef flavoured *

OUNCES PASTA SHELLS

OUNCE GREEN PEAS
freeze-dried

OUNCE CARROTS
freeze-dried

OUNCE CORN
freeze-dried

3/8

OUNCES GREEN BEANS
freeze-dried

TABLESPOON ONION, DRIED FLAKES

TABLESPOONS PARSLEY LEAVES
dried

CUP TOMATO CRYSTALS *

CUBES BEEF STOCK

CUP BEEF BOUILLON GRANULES

TEASPOON BASIL *

⅛

TEASPOON GARLIC POWDER

ENVELOPES BEEF STOCK
making 20-24 oz each *

OUNCES PARMESAN CHEESE
grated

CUPS WATER
as needed

Directions

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.