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Backpacker's Garden Vegetable Soup with Beef

Yields:6-8 cups
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Recipe Cooking TimePreparation10 minutes
Cooking20 minutes
Ready In30 minutes
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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
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

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 10-20 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.

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****

Salmon with Asparagus Sauce

YUM!! Tweeked the recipe a bit....when simmering the cream and aspargus also added minced shallot and a few red chili flakes.

 
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