Garden Vegetable Soup With Beef Recipe
Servings: 4
Ingredients
- 2 ounce Freeze-Dry Beef, Or possibly
- 4 ounce Textured Veg. Protien, Beef Flavored - (TVP)
- 4 ounce Pasta Shells
- 1 ounce Freeze-Dry Peas
- 1 ounce Freeze-Dry Carrots
- 1 ounce Freeze-Dry Corn
- 3/8 ounce Freeze-Dry Green Beans
- 1 Tbsp. Instant Chopped Onion
- 2 Tbsp. Dry Parsley
- 1/4 c. Tomato Crystals
- 4 x Beef Bouillon, Or possibly
- 1/4 c. Bouillon Granules
- 1 tsp Basil
- 1/8 tsp Garlic Pwdr
- 2 env Vegetable Beef Broth Soup making 20-24 ounce each
- 3 ounce Parmesan Cheese -- grated
- 7 c. Water -- as needed
Directions
- 1. Package all ingredients together, except the cheese, that is bagged separately.
- 2. To prepare, put ingredients, except cheese, in the pot. Add in 7 c. cool water and heat, covered, to boiling. Reduce head and simmer 10-20 min, or possibly till vegetable and meat are the correct tenderness.
- 3. Add in more water if soup is too thick. Add in cheese on top of each serving.
- Makes 8-9 c..
- NOTES: The freeze-dry vegetables make this a special fresh-tasting morale-booster.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 726g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 63 | 28% |
| Total Fat 7.17g | 9% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1181mg | 49% |
| Potassium 326mg | 9% |
| Total Carbs 24.35g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.1g | 1% |
| Protein 15.35g | 25% |
