Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Freeze-Dried Beef,
4 oz Textured Veg. Protien, Beef
Flavored -- (TVP)
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,
1/4 c Bouillon Granules
1 ts Basil
1/8 ts Garlic Powder
2 Env Vegetable Beef Broth
Soup -- making 20-24 oz
Each
3 oz Parmesan Cheese -- grated
7 c Water -- as needed
Or
Or

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 : "Backpacker's Cookbook" by Margaret Cross and Jean
Fiske

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