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 : "Backpackers Cookbook" by Margaret Cross and Jean Fiske File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 21.7mg||7 %|
|Sodium 91.7mg||3 %|
|Potassium 109mg||3 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 21.6g|
|Protein 4.7g||7 %|
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Calories per serving: 121
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