Chilli Soup with Macaroni
Thanks very much to Jill Gordon, who posted this recipe to the Guiding Mailing List.
Combine in pint plastic zipper bag:
- ½ cup macaroni
- 1/3 cup dried diced tomato
- ¼ cup dried cooked or canned pinto beans
- ¼ cup dried cooked ground beef or TVP
- 2 Tbsp. dried diced red or green bell peppers
- 2 tsp. dried chopped onion
- ½ tsp. crumbled dried parsley leaves
- ½ tsp. beef or veg bouillon granules
- ½ package (1.125-ounce package) taco seasoning mix
- Half of the leather from an 8-ounce can tomato sauce
At camp: In medium pot, boil 2-½ cups water. Add mix; stir well. Cover; remove from heat and let stand about 10 minutes. Stir well and return to boiling. Reduce heat and simmer, stirring occasionally, until macaroni is tender, 5 to 10 minutes. Makes 2 or 3 servings.