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 t 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