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Backpacker's Garden Vegetable Soup with Beef

 

33

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

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
*
teaspoon garlic powder
*
2 envelopes beef stock
making 20-24 oz each
*
3 ounces Parmesan cheese
grated
7 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 470g (16.6 oz)
Amount per Serving
Calories 13539% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 1016mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 23g
Vitamin A 17% Vitamin C 7%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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