Backpacker's Garden Vegetable Soup with Beef
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
beef
freeze dried |
|
| 4 | ounces |
textured vegetable protein granules
beef flavoured |
* |
| 4 | ounces |
pasta shells
|
|
| 1 | ounce |
green peas
freeze-dried |
|
| 1 | ounce |
carrots
freeze-dried |
|
| 1 | ounce |
corn
freeze-dried |
|
| 3/8 | ounces |
green beans
freeze-dried |
|
| 1 | tablespoon |
onion, dried flakes
|
|
| 2 | tablespoons |
parsley leaves
dried |
|
| ¼ | cup |
tomato crystals
|
* |
| 4 | cubes |
beef stock
|
|
| ¼ | cup |
beef bouillon granules
|
|
| 1 | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
garlic powder
|
|
| 2 | envelopes |
beef stock
making 20-24 oz each |
*
|
| 3 | ounces |
Parmesan cheese
grated |
|
| 7 | cups |
water
as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
beef
freeze dried |
|
| 115.6 | ml/g |
textured vegetable protein granules
beef flavoured |
* |
| 115.6 | ml/g |
pasta shells
|
|
| 28.9 | ml/g |
green peas
freeze-dried |
|
| 28.9 | ml/g |
carrots
freeze-dried |
|
| 28.9 | ml/g |
corn
freeze-dried |
|
| 10.8 | ml/g |
green beans
freeze-dried |
|
| 15 | ml |
onion, dried flakes
|
|
| 3E+1 | ml |
parsley leaves
dried |
|
| 59 | ml |
tomato crystals
|
* |
| 4 | cubes |
beef stock
|
|
| 59 | ml |
beef bouillon granules
|
|
| 5 | ml |
basil
|
*
|
| 0.6 | ml |
garlic powder
|
|
| 2 | envelopes |
beef stock
making 20-24 oz each |
*
|
| 86.7 | ml/g |
Parmesan cheese
grated |
|
| 1.7 | l |
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.
