Backpacker's Garden Vegetable Soup with Beef

30 minutes Prep: 10 minutes Cook: 20 minutes

135 calories per serving view nutrition facts

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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
1/4	cup	tomato crystals
4	cubes	beef bouillon
1/4	cup	beef bouillon granules
1	teaspoon	basil
1/8	teaspoon	garlic powder
2	envelopes	beef broth	making 20-24 oz each
3	ounces	parmesan, parmigiano-reggiano cheese, grated	grated
7	cups	water	as needed

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 10-20 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.

Nutrition Facts

Serving Size 470g

Amount per Serving

Calories 135 39% of calories from fat

Vitamin A	17%		Vitamin C	7%
Calcium	13%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Laurie

General:Chili Powder is a blend of spices that usually includes ground chili peppers, oregano, cumin, and garlic powder....

As I am greek, I have found cutting all the way threw the first time is much easier than breaking the philo later

Reviewed by tedkay1

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.