Veal and Vegetable Soup

Yield:
Makes 6 servings

Preparation Time:
and Cooking Time: 1 1/2 hours

Ingredients:

  1. 2 pounds veal for stew, cut into 1- inch pieces
  2. 3 teaspoons olive oil, divided
  3. 2 cloves garlic, crushed
  4. 1/2 teaspoon salt
  5. 3 1/2 cups water
  6. 1 can (14 to 14 1/2 ounces) ready to serve beef broth
  7. 1 Tablespoon chopped fresh marjoram OR 1 1/2 teaspoons dried marjoram leaves, crushed
  8. 1/4 teaspoon coarse grind black pepper
  9. 1/2 pound red potatoes, cut into 1/2- inch cubes (about 1 3/4 cups)
  10. 1 1/2 cups fresh corn kernels OR frozen whole kernel corn
  11. 1 small zucchini, cut lengthwise in half, then cut crosswise into 1/4- inch slices
Directions:

1. In Dutch oven, heat 2 teaspoons oil over medium heat until hot.  Add veal and garlic, 1/2 at a time, and brown evenly, stirring occasionally; add remaining oil as needed.  Return all veal to pan; season with salt.

2. Add water, broth, marjoram and pepper to pan; bring to a boil.  Reduce heat to low; cover tightly and simmer 45 minutes.

3. Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender.  Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.

Recipes and Images provided by The Beef Checkoff


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